Summer Corn Chowder
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
5
Recipe Icon - Master recipes
Source:

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.