Corn Chowder-Daley
Yield
4 servingsPrep
10 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
onions
chopped |
|
| 6 | cups |
corn
|
|
| 3 | cups |
chicken broth
|
|
| ½ | cup |
sweet red bell peppers
chopped |
|
| ½ | teaspoon |
thyme
dried |
*
|
| ⅛ | teaspoon |
black pepper
ground |
|
| 1 | tablespoon |
basil
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
onions
chopped |
|
| 1.4 | l |
corn
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 118 | ml |
sweet red bell peppers
chopped |
|
| 2.5 | ml |
thyme
dried |
*
|
| 0.6 | ml |
black pepper
ground |
|
| 15 | ml |
basil
chopped |
|
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 purée until smooth.
Return the purée 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.
