Summer Corn Chowder

This summer corn chowder features colorful bell peppers, russet potatoes, and corn kernels simmered in broth and finished with a rich hit of cream.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 441 Calories

Ingredients

• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• salt to taste
• 2 tablespoons olive oil
• 1 cup half-and-half
• 1 large onion, diced
• 5 cups vegetable broth
• 4 cups corn kernels
• 2 large russet potatoes, cut into 1/4-inch pieces
• 0.25 teaspoon ground black pepper
• 0.5 cup diced green bell pepper
• 0.5 cup diced red bell pepper

Recipe 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 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.