Ingredients
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) cream-style corn
Preparation
Melt butter in 4-quart Dutch oven over medium heat. Cook bell peppers and green onions in butter 3 minutes, stirring occasionally.
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.
Stir in remaining ingredients; cook about 1 minute or until hot (do not boil).
