Quick Corn Chowder

Shared by: momoftwoiam

4 Points Per Serving

1/2 cup chopped red or green bell pepper

1 small onion, chopped

1 tablespoon margarine

1 garlic clove, pressed

2 ( 14-ounce) cans chicken broth

1 ( 15-ounce) can cream-style corn

2 medium potatoes, peeled, cut into 1/2-inch chuncks

1/4 teaspoon ground pepper

1/2 cup whipping cream or half and half

1 tablespoon chopped fresh parsley

Combine the red pepper, onion, margarine and garlic in a 2-quart microwave-safe bowl. Microwave on high for 1 1/2 to 2 minutes or until the vegetetables are tender-crisp; stir. Add the broth, corn, potatoes and pepper and mix well. Cover loosely with plastic wrap. Microwave on high for 2 to 3 minutes or until heated through. Ladle into soup bowls. Sprinkle with the parsley.

Yield: 8 servings ( 8 cups )

Per serving: Calories 164; fat 8 g; dietary fiber 2g