If you buy fresh corn and realize you didn't get around to using it - make "creamy" corn chowder - WITHOUT the cream! The texture comes from pureeing part of the corn with the sauteed onions and chicken broth.
- light vegetable oil or cooking spray
- 1 cup chopped onion
- 6 cups fresh corn kernels (12 ears) scraped well
- 3 cups chicken stock, fat skimmed off
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon chopped fresh rosemary
- 1/2 teaspoon dried thyme
- 1/8 teaspoon freshly ground black pepper
- cayenne pepper, to taste
- 1 tablespoon chopped fresh basil
Preheat a large heavy saucepan over medium heat for about one 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 or 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 OR, use an imersion blender, right in your pan). Return the puree to the saucepan over medium-low heat. Add the red 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 chopped basil.
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Per Serving (excluding unknown items): 21 Calories; trace Fat (4.6% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0