Summer Corn Chowder
Danelle
ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large onion, cut into 1/4-inch diced
- 3 tablespoons flour
- 5 cups vegetable broth
- 2 russet potatoes, cut into 1/4-inch dice
- 4 cups fresh corn kernels
- 1/2 cup diced (1/4 inch) red bell pepper
- 1/2 cup diced (1/4 inch) green bell pepper
- Salt, to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup half-and-half
- 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice, for garnish
- 1/2 cup thinly slivered fresh basil leaves, for garnish
directions
- 1
Place the oil and butter in a pot over low heat. Add the diced onion and wilt for about 10 minutes. Sprinkle the flour over the onion; cook, stirring, for an additional 3 to 5 minutes.
- 2
Add the broth and potatoes; bring to a boil. Reduce the heat to medium and cook, partially covered, for 10 minutes or until the potatoes are tender, stirring occasionally.
- 3
Add the corn, red and green bell peppers, salt, pepper, and half-and-half; cook over low heat for 8 minutes, stirring occasionally.
- 4
Ladle 2 cups of soup into each bowl. Before serving, place 1 tablespoon of diced tomatoes in the center of each and top generously with slivered basil. Serve immediately.
Source: Panera
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