*  Exported from  MasterCook  *
 
                             CORN CHOWDER-DALEY
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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 servingó.1 grams    Calories per servingò29
   IN THE KITCHEN WITH ROSIE  by Rosie Daley
   
   Recipe By     :
  
 
 
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