Corn Chowder - Rosie Daley - cooking recipe

Ingredients

cooking spray
1 cup onion, chopped
6 cups fresh corn kernels
3 cups chicken broth
1/2 cup red pepper, chopped
1/2 teaspoon fresh rosemary, chopped
1/2 teaspoon dried thyme
1/8 teaspoon pepper
cayenne, to taste
1 tablespoon fresh basil, chopped

Preparation

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 corn and saute for 4-5 minutes, until it softens a bit.
Add 2 cups of 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.