LIZ: 4 stars
Amy: 3 stars
Spencer: 2 stars
Carrie: 2 stars
1 tablespoon butter
1 medium green bell pepper, coarsely chopped (about 1 cup)
1 medium red bell pepper, coarsely chopped (about 1 cup)
8 medium green onions, sliced (1/2 cup)
3 cups water
3/4 lb small red 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 fat-free half-and-half
1/8 teaspoon pepper
2 cans (14.75 oz each) cream style corn
1. In 4-quart Dutch oven, melt butter over medium heat. Add bell peppers and onions; cook 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).
This dish was not our favorite, but it has great potential. As the recipe is written now, it has a very strong pepper flavor. I think if I cut back on the peppers and add some cauliflower or broccoli and it would taste so much better. If or when I make this again I will add an update on how things went.