Summer Corn Chowder

Name: Summer Corn Chowder
Total time: 60
Yield: 5
Ingredients: 2 tablespoons olive oil; 2 tablespoons butter; 1 large onion, diced; 3 tablespoons all-purpose flour; 5 cups vegetable broth; 2 large russet potatoes, cut into 1/4-inch pieces; 4 cups corn kernels; 1 cup half-and-half; 0.5 cup diced red bell pepper; 0.5 cup diced green bell pepper; 0.25 teaspoon ground black pepper; salt to taste

Recipe by KandyKates recipes from allrecipes.com

Dinner 60 Mins.

Ingredients

5 servings

•

2 tablespoons olive oil
•

2 tablespoons butter
•

1 large onion, diced
•

3 tablespoons all-purpose flour
•

5 cups vegetable broth
•

2 large russet potatoes, cut into 1/4-inch pieces

•

4 cups corn kernels
•

1 cup half-and-half
•

0.5 cup diced red bell pepper
•

0.5 cup diced green bell pepper
•

0.25 teaspoon ground black pepper
•

salt to taste

Instructions

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.
Stir in vegetable broth and potatoes; bring to a boil. Reduce the heat to medium, cover partially, and cook until potatoes are tender, about 10 minutes. Add corn, half-and-half, bell peppers, black pepper, and salt. Reduce the heat to low; cook and stir until corn is softened, about 8 minutes.