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
• 1 cup half-and-half
• 0.5 cups diced red bell pepper
• 0.5 cups diced green bell pepper
• 0.25 teaspoons ground black pepper
• salt to taste

Instructions

1. 1 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.
2. 2 Stir in vegetable broth and potatoes; bring to a boil. Reduce the heat to medium, cover partially, and cook until potatoes are tender, about 10 minutes. Add corn, half-and-half, bell peppers, black pepper, and salt. Reduce the heat to low; cook and stir until corn is softened, about 8 minutes.

Nutrition per serving