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Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons EVOO
• 2 cups chopped onions
• 2 tablspoons all-pupose flour
• 4 cups vegetable broth
• 2 russet potatoes
• (8 oz. each) peeled and cut into 1/4 inch cubes
• 1 cup half and half
• 4 cups fresh corn kernels from approx. 8 ears corn
• 1 dash Tabasco sauce
• 1 large yellow bell pepper cut into 1/4 inch cubes
• 4 scallions (green onions) including 3 inches of green tops thinly sliced
• garnish with:
• 1 large yellow tor red omato cored, seeded and cut into 1/4 inch cubes
• 1/3 cup fresh basil leaves (chiffonade for garnish)
• small chunks of avocado
• kosher salt and pepper mill pepper to taste

Description

From An Old Copy Of The Simply Delicious Section Of The Sunday Parade Magaine. A Special Comfort Food..can Be For Brunch, Snack Or A Light Supper. I Like To Serve With My Very Flaky Hot Buttered Biscuits. Nice While Fresh Corn Is In The Markets Or With

Group Recipes