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C.T. Studd
Corn Chowder
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Vegetables, Dairy, Meats
Soups, Low-fat/low
4
Servings
INGREDIENTS
Light vegetable oil cooking
Spray
1
c
Onion — chopped
6
c
Corn kernels — with any
Milk collec
Removed from the cob
3
c
Chicken stock — fat
Skimmed
1/2
c
Red bell pepper — chopped
1/2
ts
Fresh rosemary — chopped
1/2
ts
Dried thyme
1/8
ts
Ground pepper
Cayenne Pepper to taste
1
tb
Fresh basil — chopped
INSTRUCTIONS
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
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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