Corn Chowder - Rosie Daley Recipe

Name: Corn Chowder - Rosie Daley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

642

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: cooking spray, 1 cup onion, chopped, 6 cups fresh corn kernels, 3 cups chicken broth, and more.

Yes, Corn Chowder - Rosie Daley 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.

Corn Chowder - Rosie Daley

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