Recipe Details
Ingredients
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2tablespoonsolive oil
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2tablespoonsbutter
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1largeonion, diced
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3tablespoonsall-purpose flour
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5cupsvegetable broth
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2largerusset potatoes, cut into 1/4-inch pieces
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4cupscorn kernels
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1cuphalf-and-half
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½cupdiced red bell pepper
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½cupdiced green bell pepper
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¼teaspoonground black pepper
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salt to taste
Cooking Directions
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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.
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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.
Tips
Milk can be substituted for the half-and-half if desired.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe5 | |
| Calories441 | |
| % Daily Value * | |
| Total Fat 18g |
23% |
| Saturated Fat 7g |
37% |
| Cholesterol 30mg |
10% |
| Sodium 572mg |
25% |
| Total Carbohydrate 65g |
24% |
| Dietary Fiber 8g |
27% |
| Total Sugars 10g |
|
| Protein 11g |
21% |
| Vitamin C 51mg |
57% |
| Calcium 105mg |
8% |
| Iron 3mg |
16% |
| Potassium 1122mg |
24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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