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  Recipe Home » Soups » Corn Chowder-Daley
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  Corn Chowder-Daley
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 407
Ingredients:
Light vegetable oil cooking
Spray
1 cup Onion -- chopped
6 cup Corn kernels -- with any
Milk collec
Removed from the cob
3 cup Chicken stock -- fat
Skimmed
1/2 cup Red bell pepper -- chopped
1/2 tsp Fresh rosemary -- chopped
1/2 tsp Dried thyme
1/8 tsp Ground pepper
Cayenne Pepper to taste
1 tbsp 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

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