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  • Summer Corn Chowder

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    Summer Corn Chowder
    Servings: 5
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 Tbsp. extra virgin olive oil
    • 2 Tbsp. unsalted butter
    • 1 lrg onion cut 1/4" dice
    • 3 Tbsp. all-purpose flour
    • 5 c. Fresh Vegetable Broth (see recipe)
    •     (you may substitute canned vegetable or possibly chicken broth)
    • 2 x russet potatoes cut 1/4" dice
    • 4 c. fresh corn kernels
    • 1/2 c. diced (1/4") red bell pepper
    • 1/2 c. diced (1/4") green bell pepper
    •     Salt to taste
    • 1/4 tsp freshly-grnd black pepper
    • 1 c. half-and-half
    • 2 x ripe plum tomatoes seeded, and
    •     cut into 1/4" dice
    • 1/2 c. thinly-slivered fresh basil leaves

    Directions

    1. Place the oil and butter in a pot over low heat. Add in the diced onion and wilt for about 10 min. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 min.
    2. Add in the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 min or possibly till the potatoes are tender, stirring occasionally.
    3. Add in the corn, red and green bell peppers, salt, pepper and half-and-half; cook over low heat for 8 min, stirring occasionally.
    4. Ladle 2 c. of soup into each bowl. Before serving, place 1 Tbsp. of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
    5. This recipe yields 4 to 5 servings.
    6. Comments: When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.

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