Kitchen Guy's
Summer Corn Chowder

Contact Chef Jim Gray

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Here's what you need:

2 Tbsp. olive oil
2 Tbsp. unsalted butter
1 large onion, cut into dice
3 Tbsp. all-purpose flour
5 cups vegetable broth
2 medium russet potatoes, cut into ¼ inch dice

4 cups fresh corn kernels
½ cup red bell pepper, diced
½ cup green bell pepper, diced
1 cup half and half
2 medium tomatoes, seeded and diced
½ cup fresh basil, cut into strips


Here's how to make it:

Place the oil and butter in a soup pot over low heat. Add the diced onion and cook until onion is soft but not browned. Add the flour and cook, stirring, another 3 minutes.

Add the broth and potatoes and bring to a boil Reduce the heat to medium and cook, partially covered about 10 minutes or until the potatoes are tender.

Add the corn, red and green bell peppers and half and half. Cook over low heat for 8 minutes, stirring occasionally.

Ladle soup into bowl and top with a tablespoon of diced tomatoes and basil in the center of the bowl.

Send your questions and comments to me at chefjim@kitchenguy.biz