Title: Corn Chowder
Categories: Soups, Low-fat/low
Yield: 4 Servings

Light vegetable oil cooking
Spray
1 c Onion -- chopped
6 c Corn kernels -- with any
Milk collec
Removed from the cob
3 c Chicken stock -- fat
Skimmed
1/2 c Red bell pepper -- chopped
1/2 ts Fresh rosemary -- chopped
1/2 ts Dried thyme
1/8 ts Ground pepper
Cayenne Pepper to taste
1 tb Fresh basil -- chopped

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 the corn and saute 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.

fat per serving= 3.1 grams Calories per serving= 229 IN THE KITCHEN WITH
ROSIE by Rosie Daley

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini