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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