| | Directions | | Preheat a large heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Sauté the onion for about 5 minutes, until translucent. Add 4 cups of the corn and sauté 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. I make this "creamy" corn chowder without any cream! The pureed corn lends the soup its thick, silky texture. Use fresh corn in season; substitute frozen corn only when fresh isn't available. Serves 4. Fat per serving: 3.1 grams; Calories per serving: 229 |
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| Ingredients | | - |  | Light vegetable oil cooking spray |
| - | | 1 cup chopped onion (1 medium onion) |
| - | | 6 cups fresh corn kernels (12 ears) |
| - | | 3 cups chicken stock, fat skimmed off |
| - | | 1/2 teaspoon fresh rosemary, chopped |
| - | | 1/2 teaspoon dried thyme |
| - | | 1/8 teaspoon freshly ground black pepper |
| - | | Cayenne pepper to taste |
| - | | 1 tablespoon chopped fresh Basil |
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