Summer Corn Chowder Recipe

Name: Summer Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons unsalted butter, 1 large onion, cut into 1/4-inch dice, 3 tablespoons all-purpose flour, and more.

Yes, Summer Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Summer Corn Chowder

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