Corn Chowder

By dashy_65

Ingredients

• 1 medium onion, chopped
• 6 cups fresh or frozen corn, divided
• 3 cups reduced-sodium chicken broth, divided
• 1/2 cup chopped sweet red pepper
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon dried thyme
• 1/8 teaspoon pepper
• Dash cayenne pepper

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

Coat a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.

In a blender, process soup in batches until smooth; return all to the pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is tender. Yield: 6 servings (about 1-1/2 quarts).