Corn Chowder - Rosie Daley

• cooking spray
• 1 cup onion, chopped
• 6 cups fresh corn kernels
• 3 cups chicken broth
• 1/2 cup red pepper, chopped
• 1/2 teaspoon fresh rosemary, chopped
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• cayenne, to taste
• 1 tablespoon fresh basil, chopped

1. Preheat a large, heavy saucepan over medium heat for about 1 minute.
2. Spray it twice with the vegetable oil.
3. Saute the onion for about 5 minutes, until translucent.
4. Add 4 cups of corn and saute 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. Transfer the contents of the pan to a blender and puree until smooth.
7. Return the puree to the saucepan over medium-low heat.
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 more, until the chowder is thick and creamy.
10. Garnish with the chopped basil.

cooking spray, onion, fresh corn kernels, chicken broth, red pepper, fresh rosemary, thyme, pepper, cayenne, fresh basil

Taken from www.food.com/recipe/corn-chowder-rosie-daley-275925 (may not work)