Cooking Recipe Corn Chowder-Daley
Recipe Ingredients
Directions
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 serving= 3.1 grams Calories per serving= 229 IN THE
KITCHEN WITH ROSIE by Rosie Daley
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