Corn Chowder Iii

Ingredients

• Servings: 4
• to taste non-fat cooking spray (vegetable oil)
• 1 cup onion, chopped
• 6 cups fresh corn kernels, with any milk (12 ears - collected when removed from the cob)
• 3 cups chicken stock, fat skimmed off
• 1/2 cup red bell pepper, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 1/2 teaspoon dried thyme
• 1/8 teaspoon black pepper, freshly ground
• cayenne pepper
• 1 tablespoon fresh basil, chopped

Recipe

• 1 preheat a large, heavy saucepan over medium heat for about 1 minute. spray it twice with the vegetable oil.
• 2 saute the onion for about 5 minutes, until translucent. add 4 cups of the corn and saute' for 4 to 5 minutes, until it softens a bit. add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
• 3 transfer the contents of the pan to a blender and puree until smooth.
• 4 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.
• 5 stir and cook for about 10 minutes more, until the chowder is thick and creamy.
• 6 garnish with the chopped basil.