Corn Chowder III Recipe

Name: Corn Chowder III
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: to taste non-fat cooking spray (vegetable oil); 1 cup onion, chopped; 6 cups fresh corn kernels, with any milk (12 ears - collected when removed from the cob); 3 cups chicken stock, fat skimmed off; ½ cup red bell pepper, chopped; ½ teaspoon fresh rosemary, chopped; ½ teaspoon dried thyme; ⅛ teaspoon black pepper, freshly ground; cayenne pepper; 1 tablespoon fresh basil, chopped

Servings: persons

1
Preheat a large, heavy saucepan over medium heat for about 1 minute.
2
Spray it twice with the vegetable oil.
3
Saute the onion for about 5 minutes, until translucent.
4
Add 4 cups of the corn and saute' for 4 to 5 minutes, until it softens a bit.
5
Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
6
Transfer the contents of the pan to a blender and puree until smooth.
7
Return the puree to the saucepan over medium-low heat.
8
Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
9
Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
10
Garnish with the chopped basil.

557

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: to taste non-fat cooking spray (vegetable oil), 1 cup onion, chopped, 6 cups fresh corn kernels, with any milk (12 ears - collected when removed from the cob), 3 cups chicken stock, fat skimmed off, and more.

Yes, Corn Chowder III falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn Chowder III

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions