• 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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