Corn Chowder

4 Servings

• 2 sprays vegetable oil cooking spray
• 1 cup chopped onions
• 6 cups fresh corn kernels
• 3 cups chicken broth
• ½ cup chopped red bell pepper
• ½ teaspoon chopped fresh rosemary
• ½ teaspoon dried thyme
• ⅛ teaspoon black pepper
• ⅛ teaspoon cayenne pepper
• 1 tablespoon chopped fresh basil leaves

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.

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