Corn Chowder - Rosie Daley

Total Time
Prep 20 mins
Cook 25 mins

This is a recipe that I found a few years ago in the Rosie Daley cookbook when she was Oprah's personal chef. It's simple to do and very tasty. Sometimes I only puree half of the mixture so that there is a little more substance to the soup.

Ingredients Nutrition


  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.
Most Helpful

4 5

I loved this soup. It's low fat, low cal yet very flavourful. I followed the recipe exactly as written with the exception of substituting dried basil for the fresh.

4 5

This is a great recipe. I no longer have the cookbook and have wished I still had this recipe to make, Thanks for posting! I love that it uses broth instead of cream or milk. I've actually used frozen corn, which works well too. Thanks again!