Ingredients
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2 tablespoons olive oil
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2 tablespoons butter
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1 large onion, diced
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3 tablespoons all-purpose flour
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5 cups vegetable broth
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2 large russet potatoes, cut into 1/4-inch pieces
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4 cups corn kernels
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1 cup half-and-half
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½ cup diced red bell pepper
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½ cup diced green bell pepper
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¼ teaspoon ground black pepper
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salt to taste
Directions
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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.
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Stir in vegetable broth and potatoes; bring to a boil. Reduce the heat to medium, cover partially, and cook until potatoes are tender, about 10 minutes. Add corn, half-and-half, bell peppers, black pepper, and salt. Reduce the heat to low; cook and stir until corn is softened, about 8 minutes.
Tips
Milk can be substituted for the half-and-half if desired.
Nutrition Facts (per serving)
441 | Calories |
18g | Fat |
65g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 441 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 7g | 37% |
Cholesterol 30mg | 10% |
Sodium 572mg | 25% |
Total Carbohydrate 65g | 24% |
Dietary Fiber 8g | 27% |
Total Sugars 10g | |
Protein 11g | 21% |
Vitamin C 51mg | 57% |
Calcium 105mg | 8% |
Iron 3mg | 16% |
Potassium 1122mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.