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Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

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.