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.
Author:Addie Gundry
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.
