Summer Corn Chowder recipe

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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
½ cup diced red bell pepper
½ cup diced green bell pepper
1 cup half-and-half
¼ teaspoon ground black pepper
salt to taste

Nutrition Info

441.1 calories
carbohydrate: 65.3 g
cholesterol: 30.1 mg
fat: 17.8 g
fiber: 7.5 g
protein: 10.7 g
saturatedFat: 7.4 g
servingSize: -
sodium: 571.9 mg
sugar: 10.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

Recipe Yield

5 servings

Recipe Note

This recipe is amazing. I tend to alter it every time I make it;it just keeps getting better and better!

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