Corn Chowder III

Submitted by Libby1

• Ingredients: 10
• Serves: 4

ingredients

• to taste non-fat cooking spray (vegetable oil)
• 1 cup onion, chopped
• 6 cups fresh corn kernels, with any milk (12 ears - collected when removed from the cob)
• 3 cups chicken stock, fat skimmed off
• 1⁄2 cup red bell pepper, chopped
• 1⁄2 teaspoon fresh rosemary, chopped
• 1⁄2 teaspoon dried thyme
• 1⁄8 teaspoon black pepper, freshly ground
• cayenne pepper
• 1 tablespoon fresh basil, chopped

directions

1. Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil.
2. 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.
3. Transfer the contents of the pan to a blender and puree until smooth.
4. 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.
5. Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
6. Garnish with the chopped basil.