Summer Corn Chowder
This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!
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Ingredients
Directions
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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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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:
441.07 calories; 10.71 g protein; 65.27 g carbohydrates; 7.48 g dietary-fiber; 10.23 g sugars; 17.8 g fat; 7.42 g saturated-fat; 30.12 mg cholesterol; 2088.7 IU vitamin-a-iu; 5.67 mg niacin-equivalents; 0.71 mg vitamin-b6; 51.33 mg vitamin-c; 101.9 mcg folate; 104.55 mg calcium; 2.76 mg iron; 92.08 mg magnesium; 1121.54 mg potassium; 571.94 mg sodium; 0.33 mg thiamin; 160.17 calories-from-fat; 56 percent-of-calories-from-carbs; 34 percent-of-calories-from-fat; 9 percent-of-calories-from-protein; 14 percent-of-calories-from-sat-fat
