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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

Nutrition Info

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 servingSize: - sodium: 571.9 mg sugar: 10.2 g transFat: : - unsaturatedFat: : -

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.

5 servings

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