Corn Chowder - Rosie Daley

Recipe by lazyme
READY IN: 45mins




  • Preheat a large, heavy saucepan over medium heat for about 1 minute.
  • Spray it twice with the vegetable oil.
  • Saute the onion for about 5 minutes, until translucent.
  • Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit.
  • Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
  • Transfer the contents of the pan to a blender and puree until smooth.
  • 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.
  • Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
  • Garnish with the chopped basil.