 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Low-fat, good chowder. We have had this several times hubby just loves it. Ingredients:
light vegetable oil cooking spray |
1 cup chopped onion |
6 cups fresh corn (12 ears, with any milk collected when removed from the cob) |
3 cups chicken stock |
1/2 cup chopped red bell pepper |
1/2 teaspoon chopped fresh rosemary |
1/2 teaspoon dried thyme |
1/8 teaspoon ground black pepper |
cayenne pepper |
1 tablespoon chopped fresh basil |
Directions:
1. Spray sauce pan with the cooking spray.
2. Sauté the onion for about 5 minutes.
3. until translucent.
4. Add 4 cups of the corn and sauté for 4-5 minutes, until it softens a bit.
5. Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
6. Put the contents of the pan into a blender and puree until smooth.
7. Pour the puree back into the saucepan heat on medium-low.
8. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper and the remaining 1 cup chicken stock and 2 cups corn.
9. Stir and cook for about 10 minutes, until the chowder is thick and creamy.
10. Top with basil.
|
|