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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. Ingredients:
1 medium onion, chopped |
6 cups fresh or frozen corn, divided |
3 cups reduced-sodium chicken broth, divided |
1/2 cup chopped sweet red pepper |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon dried thyme |
1/8 teaspoon pepper |
dash cayenne pepper |
Directions:
1. Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.
2. In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender. Yield: 6 servings (about 1-1/2 quarts).
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