Name: Summer Corn Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Olive oil - 2 tablespoons; Butter - 2 tablespoons; Onion, diced - 1 large; All-purpose flour - 3 tablespoons; Vegetable broth - 5 cups; Russet potatoes, cut into 1/4-inch pieces - 2 large; Corn kernels - 4 cups; Diced red bell pepper - ½ cup; Diced green bell pepper - ½ cup; Half-and-half - 1 cup; Ground black pepper - ¼ teaspoon; Salt to taste - ¼ teaspoon

Ingredients for - Summer Corn Chowder

1. Olive oil 2 tablespoons

2. Butter 2 tablespoons

3. Onion, diced 1 large

4. All-purpose flour 3 tablespoons

5. Vegetable broth 5 cups

6. Russet potatoes, cut into 1/4-inch pieces 2 large

7. Corn kernels 4 cups

8. Diced red bell pepper ½ cup

9. Diced green bell pepper ½ cup

10. Half-and-half 1 cup

11. Ground black pepper ¼ teaspoon

12. Salt to taste ¼ teaspoon

How to cook deliciously - Summer Corn Chowder

1 . Stage

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 . Stage

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.