Creamed Corn

I tried a new corn recipe for Thanksgiving this year.  I found it on the Betty Crocker website.  It is called "Healthified" Creamed Corn.  It had great flavor and I especially loved the red peppers with the corn.  With the green onions sprinkled on top it was quite colorful!  I think next time I might reduce the amount of cream cheese just a little bit more.

Creamed Corn

1 cup water

2 bags (12 oz each) Green Giant® Valley Fresh Steamers™ Niblets® frozen corn

1 medium red bell pepper, chopped (1 cup)

4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into small cubes

¼ cup fat-free half-and-half

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons grated Parmesan cheese

2 medium green onions, sliced (2 tablespoons)

In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.

Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Makes 8 servings (about 1/2 cup each)