|Light vegetable oil cooking|
|1 cup||Onion -- chopped|
|6 cups||Corn kernels -- with any|
|Removed from the cob|
|3 cups||Chicken stock -- fat|
|½ cup||Red bell pepper -- chopped|
|½ teaspoon||Fresh rosemary -- chopped|
|½ teaspoon||Dried thyme|
|⅛ teaspoon||Ground pepper|
|Cayenne Pepper to taste|
|1 tablespoon||Fresh basil -- chopped|
Preheat a large, heavy saucepan over medium heat for about 1 minute.
Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 to 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
Transfer the contents of the pan to a blender and puree until smooth.
Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
Garnish with the chopped basil. fat per serving= 3.1 grams Calories per serving= 229 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :
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