Yield: 4 Servings
Measure | Ingredient |
---|---|
\N \N | Light vegetable oil cooking |
\N \N | Spray |
1 cup | Onion -- chopped |
6 cups | Corn kernels -- with any |
\N \N | Milk collec |
\N \N | Removed from the cob |
3 cups | Chicken stock -- fat |
\N \N | Skimmed |
½ cup | Red bell pepper -- chopped |
½ teaspoon | Fresh rosemary -- chopped |
½ teaspoon | Dried thyme |
⅛ teaspoon | Ground pepper |
\N \N | 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= 3⅒ grams Calories per serving= 229 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :