Summer Corn Chowder - Secretsfrommyapron

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

Directions

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 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.

Cook's Note:

Milk can be substituted for the half-and-half, if desired.

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