Recipe Details

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.

Makes:5 servings

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
½ cup diced red bell pepper
½ cup diced green bell pepper
¼ teaspoon ground black pepper
salt to taste

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Directions

Prep:20 mCook:40 mReady:1 h

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.