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Sweet Summer Corn Chowder
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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Soups
Ingredients
Scale
- 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
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- Salt and freshly ground pepper
- 1 cup half-and-half
Instructions
- 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.
- 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.
- Ladle the soup into bowls and serve.
