Kickass Summer Corn Chowder!Heat 2 Tb. olive oil with 1 Tb unsalted butter and add a whole onion and one celery finely diced. Cook over medium heat for about 10 minutes until both are nice and soft.
Stir in 3 Tb. flour and cook for 3 to 5 more minutes.
Add 5 cups of vegetable broth and 2-3 diced potatoes. I used a couple of russets and a couple smallish Yukon golds. They both cook down nicely. Cover and cook for 15-20 minutes until the potatoes are tender.
Then add 4 c. corn kernels (I used frozen), 1/2 each of a red and green bell pepper, finely diced, 1 c. half and half, about 1 Tb. minced flat leaf parsley, salt & pepper to taste. Cover that bad boy up, lower the heat, and let it simmer for at least 10 more minutes. The longer you can wait, the better, since the potatoes start to thicken the broth more. If you're lucky enough to have some roasted green chiles, throw about 1/2 c. of those chopped bad boys in there too!
Serve with a little parsley garnish on top and some crusty bread with butter. This is no longer something that's just for summer, and we're no longer captive to the whims of the Panera seasonal menu!
BONUS: I get to stay home with the dogs and cats and have all the seconds I want!