Corn Chowder

• vegetable-oil cooking spray
• 1 c. chopped onion
• 6 c. fresh corn kernels (12 ears), with any milk collected when removed from cob or 6 c. frozen corn
• 3 c. chicken broth, fat skimmed
• 1/2 c. chopped red bell pepper
• 1/2 tsp. chopped, fresh rosemary
• 1/2 tsp. dried thyme
• 1/8 tsp. fresh ground black pepper
• ground red pepper (cayenne) to taste
• 1 Tbsp. chopped basil

1. Preheat a large, heavy saucepan over medium heat for about 1 minute.
2. Spray it twice with oil.
3. Saute onion for 5 minutes or until translucent.
4. Add 4 cups corn and saute for 4 to 5 minutes, until it softens a bit.
5. Add 2 cups broth and cook 20 minutes or until corn is tender.
6. Pour into blender and puree until smooth. Return puree to saucepan over medium-low heat.
7. Add bell pepper, rosemary, thyme, black pepper, ground red pepper and the remaining 1 cup chicken broth and 2 cups corn.
8. Stir and simmer 10 minutes more, until thick and creamy.
9. Serves 4.

vegetableoil cooking spray, onion, fresh corn kernels, chicken broth, red bell pepper, rosemary, thyme, fresh ground black pepper, ground red pepper, basil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=162962 (may not work)