deep bayou chowder

Name: Deep Bayou Chowder
Prep time: 10 min
Cook time: 25 min
Yield: 6
Ingredients: 1 - carrot, chopped; 1 large green bell pepper, chopped; 1 1/2 large chopped onion; 1 cup(s) water; 8 ounce(s) red potatos , diced; 1 cup(s) frozen corn; 1/2 teaspoon(s) dried thyme; 2 cup(s) fat-free skim milk; 1 1/2 teaspoon(s) seafood seasoning; 3/4 teaspoon(s) salt; 2 tablespoon(s) chopped parsley; - nonstick cooking spray

(1 RATING)

45 Pinches

NIKKI SMITH

HEMET, CA

Updated on Apr 30, 2011

These recipe is nice and haerty. if you like to make it meaty too. I prefer to add ham or crisp bacon chucks on top.. Also good blend into a puree.. Try it out..

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prep time 10 Min

cook time 25 Min

method ---

yield 6 servings (1-cup)

Ingredients

1 - carrot, chopped
1 large green bell pepper, chopped
1 1/2 large chopped onion
1 cup water
8 ounces red potatos , diced
1 cup frozen corn
1/2 teaspoon dried thyme
2 cups fat-free skim milk
1 1/2 teaspoons seafood seasoning
3/4 teaspoon salt
2 tablespoons chopped parsley
- nonstick cooking spray

How To Make deep bayou chowder

Step 1

Place Dutch over over med-high hea until hot.

Step 2

Spray with cooking spray. Add carrots, pepper and onion. Spray vegetable with cooking spray. Cook and stir 4 minutes or until onions are translucent. Add water, potatos, crn and thyme.
Step 3

Bring to a boil over high heat. Reduce heat to a simmer.
Step 4

Cover. Simmer 15 minutes ot until potatos are tender.
Step 5

Stir in milk, seasoning, salt if desired, and parsley. cook 5 minutes more.
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