Summer Corn Chowder
This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!
- Preparation:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 2tablespoons olive oil
- 2tablespoons butter
- 1large onion, diced
- 3tablespoons all-purpose flour
- 5cups vegetable broth
- 2large russet potatoes, cut into 1/4-inch pieces
- 4cups corn kernels
- ½cup diced red bell pepper
- ½cup diced green bell pepper
- 1cup half-and-half
- ¼teaspoon ground black pepper
- salt to taste
Instructions
Step 1
Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender, about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated, about 5 minutes.Step 2
Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender, about 10 minutes. Add corn, red pepper, green pepper, half-and-half, ground black pepper, and salt. Reduce heat to low; cook and stir until corn is softened, about 8 minutes.