Corn Chowder - Rosie Daley

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.