Corn Chowder - cooking recipe

Ingredients

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

Preparation

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