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
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
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
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