Cheesy Potato Chowder

• 1/2 c. sliced green onions
• 1/2 c. chopped sweet red pepper
• 3 Tbsp. cornstarch
• 4 c. water, divided
• 3 3/4 c. peeled, diced potatoes
• 2 tsp. chicken bouillon granules
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 1 1/2 c. whole kernel corn
• 1 c. (4 oz.) shredded 40% less fat Cheddar cheese, divided
• 2 Tbsp. minced fresh parsley

1. Coat Dutch oven with vegetable cooking spray; use medium-high heat.
2. Add sliced onions and red pepper; saute until tender. Combine cornstarch and 1/4 cup water; stir until smooth.
3. Stir in remaining 3 3/4 cups water.
4. Add cornstarch mixture to pan.
5. Stir in potatoes, bouillon granules, salt and pepper.
6. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes, stirring constantly.
7. Add corn; cook additional 15 minutes, stirring occasionally.
8. Add 3/4 cup plus 2 tablespoons cheese.
9. Stir until cheese melts.
10. Ladle into bowls.
11. Sprinkle with remaining cheese and parsley.
12. Yields 7 cups (167 calories per 1 cup serving).

green onions, sweet red pepper, cornstarch, water, potatoes, chicken bouillon granules, salt, pepper, whole kernel corn, cheddar cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=317983 (may not work)