Summer Corn Chowder Recipe

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.

Stir vegetable broth and potatoes into the onion mixture; bring to a boil. Reduce heat to medium; cook partially covered until potatoes are tender about 10 minutes. Add corn red pepper green pepper half-and-half ground black pepper and salt. Reduce heat to low; cook and stir until corn is softened about 8 minutes.