Corn Chowder
Source of Recipe
unknown
Recipe Introduction
The pureed corn gives the soup its thick texture. Use fresh corn in season; substitute frozen corn only when fresh isn't available.
List of Ingredients
1. c. chopped onion (1 medium onion)
6 c. fresh corn kernels (12 ears), with any milk collected when removed from the cob or 6 c. of frozen corn thawed under hot water for 1 minute
3 c. chicken broth (I use low fat or fat-free)
1/2 c. chopped red bell pepper (red works better than green)
1/2 t. chopped fresh rosemary (or 1/3 of this dried)
1/2 t. dried thyme
1/8 t. ground black pepper (freshly ground if available)
Cayenne pepper to taste
1 T. chopped fresh basil (or 1 t. dried)Recipe
Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with vegetable oil spray. 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 broth 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 of chicken broth and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy. Garnish with the chopped basil.
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