The tastiest chowder with red peppers, potatoes, onions, corn, and fresh basil.
In a dutch oven or a large heavy bottom stock pot over medium heat add olive oil and then the diced red peppers and onion. Sauté until onions are soft and slightly caramelized.
When the onions are soft add potatoes, corn, seasoned salt, and pepper. Mix well.
Slowly sprinkle the flour over the mixture of vegetables while stirring. Continue to cook and stir for a few minutes.
Add vegetable broth. Reduce the heat to low and simmer for 20-25 minutes or until the potatoes are cooked.
Stir in half and half and fresh (or dried basil). Continue to cook for just a few more minutes. Salt & pepper to taste. Serve warm.