Corn Chowder

Lisa Linehan made this recipe for Thanksgiving 2002.  It’s wonderful!  I haven’t tried making it myself but I know it’s good.  Lisa e-mailed the family with the recipe.  I suspect vegetable broth can easily be subsisted for chicken stock.  Here it is:

Corn Chowder

“Here is the recipe for the corn chowder I made for Thanksgiving:

                      Light vegetable oil cooking spray

                      1 C chopped onion (1 med. onion)

                      6 C fresh corn kernels (12 ears) or frozen

                      3 C chicken stock

                      1/2 C chopped red bell pepper

                      1/2 tsp. chopped fresh rosemary

                      1/2 tsp. dried thyme

                      1/8 tsp. black pepper

                      Cayenne Pepper to taste (I omitted from my recipe)

                      1 Tbs. chopped fresh basil

Preheat a large, heavy saucepan over medium heat for about 1 minute.  Spray twice with the vegetable oil.  Sauté the onion for about 5 minutes, until translucent.  Add 4 cups of the corn and sauté 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. 

I forgot to mention two things about the recipe.  First, the nutritional information:

                      Serves 4

                      Fat per serving - 3.1 grams

                      Calories per serving - 229

Secondly, I had researched on the internet a while ago about corn chowder, and many sites I visited

recommended cooking the soup a couples days in advance.  These sites were adamant that the soup

needed time to blend together for optimal flavor.  I actually discovered this to be true as I slowly ate a

potful of chowder over the course of a week!

                      Lisa”