Corn Chowder-Daley

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.