Saturday, January 26, 2008

Cheesy Potato Chowder

Vegetable cooking spray
1/2 cup sliced green onions
1/2 cup chopped sweet red pepper
1 jalapeno pepper seeded and diced
3 Tbsp. cornstarch
4 cups water, divided
3 3/4 cups peeled and diced potato
2 tsp. chicken flavored bouillon granules
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cups frozen whole kernel corn
1 cup shredded reduced fat shredded cheddar cheese

Coat a Dutch oven with cooking spray. Place over medium-high heat until hot. Add green onions, red pepper, jalapeno pepper and saute until tender.

Combine cornstarch and 1/4 cup water. Stir until smooth. Stir in remaining 3 3/4 cup water. Add cornstarch mixture to Dutch oven. Stir in potato and next 3 ingredients. Bring to a boil. Reduce heat and simmer uncovered 10 minutes stirring constantly. Add corn and cook 15 additional minutes stirring occasionally. Add cheese and stir until cheese melts.

Double check me and let me know but I believe this is 6 1 cups servings for 3 points per cup.

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