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This recipe for summer corn chowder is amazing. I tend to alter it every time I make it; it just keeps getting better and better!
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
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 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.
Tips
Milk can be substituted for the half-and-half if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 441 | |
| % Daily Value * | |
| Total Fat18g | 23% |
| Saturated Fat7g | 37% |
| Cholesterol30mg | 10% |
| Sodium572mg | 25% |
| Total Carbohydrate65g | 24% |
| Dietary Fiber8g | 27% |
| Total Sugars10g | |
| Protein11g | |
| Vitamin C51mg | 257% |
| Calcium105mg | 8% |
| Iron3mg | 16% |
| Potassium1122mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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