Chunky Vegetable Chowder

 

1

tablespoon butter

1

medium green bell pepper, coarsely chopped (1 cup)

1

medium red bell pepper, coarsely chopped (1 cup)

8

medium green onions, sliced (1/2 cup)

3

cups water

3/4

pound new potatoes, cut into 1-inch pieces (2 1/2 cups)

1

tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1/2

teaspoon salt

1

cup nonfat half-and-half

1/8

teaspoon pepper

2

cans (14.75 ounces each) Green Giant® cream-style corn

• 1 Melt butter in 4-quart Dutch oven over medium heat. Cook bell peppers and green onions in butter 3 minutes, stirring occasionally.
• 2 Stir in water, potatoes, thyme and salt. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until potatoes are tender.
• 3 Stir in remaining ingredients; cook about 1 minute or until hot (do not boil).