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Ingredients58 m servings 441 cals
Original recipe yields 5 servings
- 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.
- 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.
Per Serving: 441 calories; 17.8 g fat; 65.3 g carbohydrates; 10.7 g protein; 30 mg cholesterol; 572 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 t...