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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
to taste non-fat cooking spray (vegetable oil) |
1 cup onion, chopped |
6 cups fresh corn kernels, with any milk (12 ears - collected when removed from the cob) |
3 cups chicken stock, fat skimmed off |
1/2 cup red bell pepper, chopped |
1/2 teaspoon fresh rosemary, chopped |
1/2 teaspoon dried thyme |
1/8 teaspoon black pepper, freshly ground |
cayenne pepper |
1 tablespoon fresh basil, chopped |
Directions:
1. Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil.
2. 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.
3. Transfer the contents of the pan to a blender and puree until smooth.
4. 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.
5. Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
6. Garnish with the chopped basil.
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