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 corn and saute for 4-5 minutes, until it softens a bit.
- Add 2 cups of 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 308.45 Kcal (1291 kJ) | ||
| Calories from fat | 19.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.14g | 3% | |
|---|---|---|---|
| Sodium | 656.01mg | 27% | |
| Potassium | 826.99mg | 18% | |
| Total Carbs | 59.87g | 20% | |
| Sugars | 8.69g | 35% | |
| Dietary Fiber | 7.61g | 30% | |
| Protein | 9.09g | 18% | |
| Vitamin C | 39.2mg | 65% | |
| Iron | 0.2mg | 1% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.95 Kcal (289 kJ) | ||
| Calories from fat | 4.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.48g | 3% | |
|---|---|---|---|
| Sodium | 146.65mg | 27% | |
| Potassium | 184.87mg | 18% | |
| Total Carbs | 13.38g | 20% | |
| Sugars | 1.94g | 35% | |
| Dietary Fiber | 1.7g | 30% | |
| Protein | 2.03g | 18% | |
| Vitamin C | 8.8mg | 65% | |
| Calcium | 8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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