Summer Corn Chowder

Name: Summer Corn Chowder
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1 large onion, cut into 1/4-inch dice; 3 tablespoons all-purpose flour; 5 cupsFresh Vegetable Broth; 2 russet potatoes, cut into 1/4-inch dice; 4 cups fresh corn kernels; 1/2 cup diced (1/4 inch) red bell pepper; 1/2 cup diced (1/4 inch) green bell pepper; Salt, to taste; 1/4 teaspoon freshly ground black pepper; 1 cup half-and-half; 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish; 1/2 cup thinly slivered fresh basil leaves, for garnish

14 ingredients

13 steps

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
3 tablespoons all-purpose flour
5 cupsFresh Vegetable Broth
2 russet potatoes, cut into 1/4-inch dice
4 cups fresh corn kernels
1/2 cup diced (1/4 inch) red bell pepper
1/2 cup diced (1/4 inch) green bell pepper
Salt, to taste
1/4 teaspoon freshly ground black pepper
1 cup half-and-half
2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
1/2 cup thinly slivered fresh basil leaves, for garnish

Directions

1

1.
2

Place the oil and butter in a pot over low heat.
3

Add the diced onion and wilt for about 10 minutes.
4

Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.
5

2.
6

Add the broth and potatoes; bring to a boil.
7

Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.
8

3.
9

Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
10

4.
11

Ladle 2 cups of soup into each bowl.
12

Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil.
13

Serve immediately.