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Ingredients
| cooking spray |
| onions (chopped): 1 cup (chopped) |
| sweet yellow corn: 6 cups |
| chicken broth: 3 cups |
| red bell pepper (chopped): 1/2 cup (chopped) |
| fresh rosemary: 1/2 tsp (chopped) |
| dried thyme (leaves): 1/2 tsp |
| black pepper: 1/8 tsp |
| cayenne pepper (to taste) |
| fresh basil (chopped): 1 Tbl (chopped) |
Corn Chowder - Rosie Daley
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- 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.