Corn Chowder - Rosie Daley |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a recipe that I found a few years ago in the Rosie Daley cookbook when she was Oprah's personal chef. It's simple to do and very tasty. Sometimes I only puree half of the mixture so that there is a little more substance to the soup. Ingredients:
cooking spray |
1 cup onion, chopped |
6 cups fresh corn kernels |
3 cups chicken broth |
1/2 cup red pepper, chopped |
1/2 teaspoon fresh rosemary, chopped |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
cayenne, to taste |
1 tablespoon fresh basil, chopped |
Directions:
1. Preheat a large, heavy saucepan over medium heat for about 1 minute.
2. Spray it twice with the vegetable oil.
3. Saute the onion for about 5 minutes, until translucent.
4. Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit.
5. Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
6. Transfer the contents of the pan to a blender and puree until smooth.
7. Return the puree to the saucepan over medium-low heat.
8. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
9. Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
10. Garnish with the chopped basil.
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