Super Easy Vegetable Chowder

At the risk of inducing STS ("stardardized test stress") on a Monday morning, here's a question for you: 

Tax season is to accountants as ________ season is to journalists.  

(hint: we'll all be breathing a bit easier come November 7th).  

The past two weeks have been super busy.  Not only did I have my regular anchoring shift from 4-9 a.m., but I also reported features stories on a political race that could signal the end of an era for Alabama's Democratic party and a proposal to remove racist language from the Alabama Constitution (but wait -- black legislators and school groups are against it!).  And planned the station's coverage for election night and wrote a couple of web exclusive stories. 

No rest for the weary come the weekend.  Hannah had tech week for Guys & Dolls (4-10 p.m. rehearsals each day), Olivia had a big gymnastics meet (got 1st in beam and floor, 3rd on vault and 1st overall!), Miranda had a theatre festival (got 2 superior rankings!) and is now down south singing at the National Peanut Festival. And Jason?  He's been down in Florida for four days, walking 8 miles a day knocking on doors to "get out the vote". 

Needless to say, our busy schedules have led to a lot of crappy meals this week.  Too much eating out, too many ramen noodles, blech, blech, blech.  Last night Olivia begged for vegetables -- real, honest to goodness unfried vegetables.  So we turned to a TNT recipe:  Vegetable Chowder.  

Our recipe is loosely based on Cooking Light's Corn & Potato Chowder recipe.  

Ingredients: 

• olive oil
• random veggies diced small (we used baking potatoes, onions, carrots and green peppers)
• can of corn
• 1 1/4 cup water
• seafood seasoning (CL suggests Old Bay Seasoning; we had a Mediterranean seafood spice mix in the pantry, so used that) 
• 1 cup half & half
• shredded cheese (we used cheddar)

Directions: 

1. Heat oil in sauce pan or dutch oven over medium-high heat. 
2. Saute peppers and onions, stirring regularly, for 4 minutes until lightly browned. 
3. Increase heat to high, add water, corn, seasoning and potatoes.  Bring to boil, then reduce heat and simmer for 10 minutes or until potatoes are softened. 
4. Remove from heat, stir in half & half, ladle into bowls and top with shredded cheese. 

So easy. So good.  A go-to for busy nights!