Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Light vegetable oil cooking
Spray
1 c Onion -- chopped
6 c Corn kernels -- with any
Milk collec
Removed from the cob
3 c Chicken stock -- fat
Skimmed
1/2 c Red bell pepper -- chopped
1/2 ts Fresh rosemary -- chopped
1/2 ts Dried thyme
1/8 ts Ground pepper
Cayenne Pepper to taste
1 tb Fresh basil -- chopped

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= 3.1 grams Calories per serving= 229 IN THE
KITCHEN WITH ROSIE by Rosie Daley

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