Corn chowder-daley

4 Servings

Ingredients

Quantity Ingredient
Light vegetable oil cooking
Spray
1 cup Onion -- chopped
6 cups Corn kernels -- with any
Milk collec
Removed from the cob
3 cups Chicken stock -- fat
Skimmed
½ cup Red bell pepper -- chopped
½ teaspoon Fresh rosemary -- chopped
½ teaspoon Dried thyme
⅛ teaspoon Ground pepper
Cayenne Pepper to taste
1 tablespoon Fresh basil -- chopped

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 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 :

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