Summer Corn Chowder 2 tablespoons olive oil 2 tablespoons unsalted butter 1 large onion, cut into 1/4-inch dice 3 tablespoons all-purpose flour 32 oz. Fresh Vegetable Broth 2 cloves garlic 28 ounce can of tomato chunks 3 quite large red 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 ½ teaspoon or less cayenne pepper ½ teaspoon Italian seasoning Salt, to taste 1/4 teaspoon freshly ground black pepper 1 cup half-and-half 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. Add the tomatoes. When the potatoes are tender, ladle out, maybe half, into the blender and puree. 3.Add the corn, red and green bell peppers, salt, pepper, cayenne, Italian seasoning and half-and-half; cook over low heat for 8 minutes, stirring occasionally. 4.Ladle 2 cups of soup into each bowl. Serve with a really yummy bread. Source   epicurious & sarahthebaker.wordpress.com Servings/Yield: Makes 5 to 7 servings

Notes When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.