| 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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