Robin's Corn Chowder

 2 T. Olive oil

1 T. Butter

3 T. Flour

5 c. Vegetable stock

4 c. whole kernel corn

1 med. diced sweet onion

2 Russet potatoes, diced

1//2 c. each red and green pepper

1/4 T. black pepper

1 c. Half and Half

1 can diced tomatoes

Add oil and butter to pan over low heat. Saute onion until transparent. Sprinkle flour over onion, cook 5 minutes. Add broth and potatoes, bring to boil, reduce heat to medium and cover for 10 minutes or until potatoes are tender. 

Add corn, peppers, salt, pepper, cream (tomatoes). Simmer over low for 10 minutes.

Garnish: 2 Roma tomatoes diced and 1/2 c. Basil

Makes 6 servings