Name: Corn Chowder
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

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Randy Smith

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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