Summer Corn Chowder

Name: Summer Corn Chowder
Prep time: 20 min
Cook time: 38 min
Total time: 58 min
Yield: 5 servings
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

Rating: 4.33 stars

15 Ratings
12 Reviews
7 Photos

This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!

By KandyKates recipes

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Recipe Summary

prep:

20 mins

cook:

38 mins

total:

58 mins

Servings:

Yield:

5 servings

Nutrition Info

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.

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Step 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.

Cook's Note:

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

Nutrition Facts

Per Serving:

441 calories; protein 10.7g 21% DV; carbohydrates 65.3g 21% DV; fat 17.8g 27% DV; cholesterol 30.1mg 10% DV; sodium 571.9mg 23% DV. Full Nutrition

Reviews (12)

Most helpful positive review

lutzflcat

07/31/2016

7.30.16 I had really sweet summer corn which made this chowder really good. Fresh corn is the only way to go on this folks, so put that frozen corn back into the freezer. The chowder wasn’t quite as thick as I would have preferred, so I did add additional flour to get it to the consistency I like. Next time, I’ll cut the potatoes into larger pieces, maybe 1/2”. I know that’ll add some time to partially cook them, but I think I’ll like that better, and the chowder’s eye appeal will improve, as well. I used fat free half-and-half, and it worked well. I think crumbled crisp bacon would be a nice garnish. KandyKates, enjoyed your chowder! Read More

Helpful

(3)

Most helpful critical review

HeySchloopy

06/11/2019

A good base recipe. Read More

15 Ratings

5 star values: 7
4 star values: 6
3 star values: 2
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

lutzflcat

07/31/2016

Helpful

(3)

mark

10/27/2016

I followed the recipe except used low fat half and half. It turned out well the wife and daughter having seconds. I personally found it a bit bland but a few drops of tobacco gave it a nice tingle. Visually the color could be more appetizing and next time would cook the potatoes less as they disintegrate. Worth a try. Read More

Helpful

(2)

HeySchloopy

06/11/2019

A good base recipe. Read More

kim

06/21/2019

Delicious Read More

sheri53

05/11/2019

It was ok not great. Was runny and bland. I used fresh corn and half and half. I added some red pepper flakes which helped but still bland. Read More

pogrady

08/22/2019

Excellent! I added 1/2 tablespoon of flour. I used 1 large russet potato and 1 medium. Also eliminated green pepper, substituted chopped carrots. Will definitely make it again Read More

Ann Cell

10/04/2020

This soup turned out great for me. I used corn I had blanched and frozen, so it was very sweet and tasty. I followed the recipe, and it tastes great! I let it simmer a while longer because my peppers were too crunchy, but other than that, I followed to the letter. Read More

JEM

10/17/2019

I added bacon and more herbs and it was good. Read More

Debbie Russell

10/14/2019

My husband loved it. I added onions and celery. I cooked it in a slow cooker came out excellent Read More

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Nutritional Information

Summer Corn Chowder

Servings Per Recipe: 5
Calories: 441.1

% Daily Value *

protein: 21 %

carbohydrates: 21 %

exchange other carbs:

dietary fiber: 30 %

sugars:

fat: 27 %

saturated fat: 37 %

cholesterol: 10 %

vitamin a iu: 42 %

niacin equivalents: 44 %

vitamin b6: 45 %

vitamin c: 86 %

folate: 26 %

calcium: 11 %

iron: 15 %

magnesium: 33 %

potassium: 31 %

sodium: 23 %

thiamin: 33 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Summer Corn Chowder

1 of 12

All Reviews

lutzflcat

07/31/2016

Helpful

(3)

mark

10/27/2016

Helpful

(2)

HeySchloopy

06/11/2019

A good base recipe.

kim

06/21/2019

Delicious

sheri53

05/11/2019

It was ok not great. Was runny and bland. I used fresh corn and half and half. I added some red pepper flakes which helped but still bland.

pogrady

08/22/2019

Excellent! I added 1/2 tablespoon of flour. I used 1 large russet potato and 1 medium. Also eliminated green pepper, substituted chopped carrots. Will definitely make it again

Ann Cell