Corn and Potato Chowder

• 1 12 cups chopped green bell peppers
• 1 cup chopped green onion, divided (about 1 bunch)
• 2 cups frozen corn kernels
• 1 14 cups water
• 1 teaspoon seafood seasoning (such as Old Bay)
• 34 teaspoon dried thyme leaves
• 18 teaspoon ground red pepper
• 1 lb baking potato, cut into 1/2-inch pieces
• 1 cup half-and-half
• 14 cup chopped parsley
• 34 teaspoon salt
• 12 cup shredded reduced-fat sharp cheddar cheese

1. Heat a Dutch oven over medium-high heat.
2. Coat pan with cooking spray.
3. Add bell pepper and 3/4 cup green onions, and saute 4 minutes or until lightly browned.
4. Increase heat to high; add corn, water, seafood seasoning, thyme, red pepper, and potatoes; bring to a boil.
5. Cover, reduce heat, and simmer 10 minutes or until potatoes are tender.
6. Remove from heat, and stir in half-and-half, chopped parsley, and salt.
7. Place about 1 1/2 cups soup in each of 4 bowls; sprinkle each with 2 tablespoons cheese and 1 tablespoon green onions.
8. The prep time is a guestimate, based on having to peel and chop the pepper and potatoes.

green bell peppers, green onion, corn, water, seafood seasoning, thyme, ground red pepper, baking potato, parsley, salt, cheddar cheese

Taken from www.food.com/recipe/corn-and-potato-chowder-420138 (may not work)