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Creamy Corn and Potato Chowder

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
5 servings
Dinner
Creamy Corn and Potato Chowder
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
  • 1 cup half-and-half
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced green bell pepper
  • 1/4 teaspoon ground black pepper
  • salt to taste
Instructions
1
Melt the olive oil and butter together in a large, heavy-bottomed pot over very low heat.
2
Add the sliced onion to the pot and cook slowly, stirring occasionally, until it becomes translucent and soft, taking around 10 minutes to achieve this.
3
Sprinkle a generous amount of flour over the cooked onion and continue to cook, stirring constantly, until the onion is evenly coated with a thin layer of flour, which should take roughly 5 minutes.
4
Next, add the vegetable broth to the pot and stir in the diced potatoes; bring the mixture to a rolling boil.
5
Reduce the heat to a medium setting and cover the pot partially, allowing it to simmer gently for about 10 minutes or until the potatoes are tender.
6
Add the frozen corn kernels, half-and-half, sliced bell peppers, and a pinch of black pepper to the pot.
7
Finally, reduce the heat to an extremely low setting and continue to cook, stirring occasionally, until the corn is soft and tender, which should take around 8 minutes.