Total Time
1hr
Prep 20 mins
Cook 40 mins

Low-fat, good chowder. We have had this several times hubby just loves it.

Ingredients Nutrition

Directions

  1. Spray sauce pan with the cooking spray.
  2. Sauté the onion for about 5 minutes.
  3. until translucent.
  4. Add 4 cups of the corn and sauté 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. Put the contents of the pan into a blender and puree until smooth.
  7. Pour the puree back into the saucepan heat on medium-low.
  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, until the chowder is thick and creamy.
  10. Top with basil.
Most Helpful

5 5

Hearty and wonderful tasting! I used water instead of chicken stock to make this vegetarian, and used green bell peppers and dried rosemary and basil, since that's all I had on hand. I crushed the dried herbs before adding them to the chowder, which really causes the flavours to burst out beautifully! I will definitely make this again; thanks Braunda!

4 5

Overall, good recipe. A little thick for me so I added extra water. Also, a little light on flavor so I ended up adding some curry powder which made it excellent. Overall, will be making again. Thanks!!

5 5

This recipe is a keeper. It's quick to make (I used frozen corn), is nice and creamy without the cream, and tastes wonderful. Thanks!