Summer Corn Chowder

It’s a great way to enjoy all that sweet summer corn. Prepare all the veggies in advance, then sit back and savor the aroma as it cooks.

Prep: 20 min Cook: 38 min EASY Serves 5

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

Nutrition: Per serving (5) kcal 441 carbs 63.1g sugars 10g fat 17.8g

calc 104mg

sod potas vit A vit C iron 571mg 1121 2088iu 51mg 2.8mg

NOTE 1.Milk can be substituted for the half-and-half, if desired.

METHOD

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. 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.