Summer Corn And Cod Chowder Recipes

SUMMER CORN CHOWDER

Summer Corn Chowder image

This recipe is amazing. I tend to alter it every time I make it; it just keeps getting better and better!

Provided by KandyKates recipes

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 58m

Yield 5

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 441.1 calories, Carbohydrate 65.3 g, Cholesterol 30.1 mg, Fat 17.8 g, Fiber 7.5 g, Protein 10.7 g, SaturatedFat 7.4 g, Sodium 571.9 mg, Sugar 10.2 g

SUMMER CORN CHOWDER

Summer Corn Chowder image

Categories Soup/Stew Onion Vegetable Sauté Vegetarian Corn Bell Pepper Summer Simmer Parade

Yield Makes 4 to 5 servings

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
1 large onion, cut into 1/4-inch dice
3 tablespoons all-purpose flour
5 cupsFresh 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

Steps:

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.

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