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Summer Corn Chowder Recipe

Recipe by: KandyKates recipes

"This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook38 m
  • Ready In58 m
  • 1Heat 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.
  • 2Stir 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.
Footnotes
  • Cook's Note:
  • Milk can be substituted for the half-and-half, if desired.
Ingredients
  • 5 servings
  • 441 cals
  • 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
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1 cup half-and-half
  • 1/4 teaspoon ground black pepper
  • salt to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    441
    22%
  • Fat:
    17.8
    27%
  • Carbs:
    65.3
    21%
  • Protein:
    10.7
    21%
  • Cholesterol:
    30
    10%

Based on a 2,000 calorie diet

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