Corn chowder-daley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Light vegetable oil cooking | ||
| Spray | ||
| 1 | cup | Onion -- chopped |
| 6 | cups | Corn kernels -- with any |
| Milk collec | ||
| Removed from the cob | ||
| 3 | cups | Chicken stock -- fat |
| Skimmed | ||
| 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 |
Directions
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= 3⅒ grams Calories per serving= 229 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :