Corn Chowder-Daley

* Exported from MasterCook *

CORN CHOWDER-DALEY

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Serving Size : 4 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Light vegetable oil cooking
Spray
1 c Onion -- chopped
6 c Corn kernels -- with any
Milk collec
Removed from the cob
3 c Chicken stock -- fat
Skimmed
1/2 c Red bell pepper -- chopped
1/2 ts Fresh rosemary -- chopped
1/2 ts Dried thyme
1/8 ts Ground pepper
Cayenne Pepper to taste
1 tb Fresh basil -- chopped

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 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.

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.

fat per servingó.1 grams Calories per servingò29
IN THE KITCHEN WITH ROSIE by Rosie Daley

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