Cheesy Potato Chowder - cooking recipe

Ingredients

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

Preparation

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