Blond Corn Chowder

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Parade Magazine
Nutrition per serving    (USDA % daily values)
CAL
302
FAT
46%
CHOL
13%
SOD
44%
Uploaded by: Parade Magazine Magazine

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Ingredients for 6 servings

2 Tbsp unsalted butter

2 Tbsp extra-virgin olive oil

2 cup chopped onions

2 Tbsp all-purpose flour

4 cup vegetable broth (homemade or canned)

2 russet potatoes (about 8 oz each), peeled and cut into ¼-inch dice

1 cup half-and-half

4 cup fresh corn kernels (from about 8 ears of corn) or frozen kernels, thawed

1 dash of Tabasco sauce

Salt and freshly ground black pepper, to taste

1 large yellow bell pepper, cut into ¼-inch dice

4 scallions (including 3 inches of green), thinly sliced

1 large yellow tomato, cored, seeded and cut into ¼-inch dice, for garnish

⅓ cup fresh basil leaves, cored, seeded and cut into ¼-inch dice, for garnish slivered, for garnish

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