Corn Chowder - Rosie Daley

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

•  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

Directions

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.