Creamy Corn and Potato Chowder
The tastiest chowder with red peppers, potatoes, onions, corn, and fresh basil.
Servings: 5
Ingredients
- 1 large red bell pepper diced
- 1 medium red onion diced
- 12 oz russet potatoes chopped into small peices
- 1/2 tbsp olive oil
- 5 cups corn frozen, fresh, or canned
- 1/3 cup all purpose flour (plus one tablespoon)
- 6 cups vegetable broth
- ½ cup half and half
- 1 tsp Lawry's Seasoned Salt
- 1/4 tsp pepper
- 2 tbsp fresh basil minced (or 1 tbsp dried)
Instructions
- 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.