LIGHT CORN CHOWDER Recipe

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