Summer Corn Chowder


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

Prep Time:
20 mins
Cook Time:
38 mins
Total Time:
58 mins
5 servings


  • 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


  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.

  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
18g Fat
65g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 441
% Daily Value *
Total Fat 18g 23%
Saturated Fat 7g 37%
Cholesterol 30mg 10%
Sodium 572mg 25%
Total Carbohydrate 65g 24%
Dietary Fiber 8g 27%
Total Sugars 10g
Protein 11g
Vitamin C 51mg 257%
Calcium 105mg 8%
Iron 3mg 16%
Potassium 1122mg 24%

* 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.

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