Description
This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 large onion, diced
- 3 tablespoons all-purpose flour
- 5 cups vegetable broth
- 2 large russet potatoes, cut into 1/4-inch pieces
- 4 cups corn kernels
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- 1 cup half-and-half
- ¼ teaspoon ground black pepper
- salt to taste
Instructions
- Heat olive oil and butter in a Dutch oven over low heat. Add onion; cook until tender
- about 10 minutes. Sprinkle flour over onion; cook and stir until onion is coated
- about 5 minutes.
- Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender
- about 10 minutes. Add corn
- red pepper
- green pepper
- half-and-half
- ground black pepper
- and salt. Reduce heat to low; cook and stir until corn is softened
- about 8 minutes.
Prep Time: 20 mins
Cook Time: 38 mins
Total Time: 58 mins
Servings: 5