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Sweet Summer Corn Chowder

Fresh corn and veggies means the freshest chowder that’s bursting with sweet summertime flavors. Peppers, onions, and of course, fresh corn blend together into a chowder that’s buttery, flavorful and not too heavy for a summer lunch.
  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 cup chopped yellow onion
  • 5 cups low-sodium vegetable broth
  • 2 baby red potatoes, quartered
  • 4 cups frozen corn
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • Salt and freshly ground pepper
  • 1 cup half-and-half

Directions

1. In a large soup pot, heat the oil and butter over medium-high heat. Add the onion and sauté until translucent, about 10 minutes. (Do not brown the onion.) Add the broth and potatoes and bring to a boil. Reduce the heat to medium and simmer, covered, until the potatoes are tender, about 10 minutes.
2. Add the corn, bell peppers, 1 teaspoon salt, and 1 teaspoon pepper and continue to simmer over low heat for 10 minutes, stirring frequently. Remove from the heat and stir in the half-and-half. Season with additional salt and pepper to taste.
3. Ladle the soup into bowls and serve.

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