Corn Chowder

This Chowder is unbeatable during the peak of Corn season when the ears are extra sweet. Just don't overdue it!

1 med Onion -- chopped
6 cups Fresh corn kernels (12 ear) With milk from cob or frozen
2 cups Defatted chicken broth
1 ½ cups milk or 1/2 cream (not ultra-pasturized) and milk
1 Red bell pepper -- chopped
1/2 teaspoon rosemary -- chopped
1/2 teaspoon Dried thyme
1/8 teaspoon Fresh ground pepper Cayenne -- to taste

Preheat a large, heavy saucepan over medium heat for about one minute.
lightly coat with oil. Saute onion for five minutes or until translucent. Add four
cups corn and saute for four to five minutes, until it softens a bit. Add two cups broth
and cook 20 minutes or until corn is very tender. Pour into a blender and puree until smooth. Return puree to saucepan over medium-low heat. Add bell pepper, rosemary, thyme, pepper,
cayenne and the remaining 1 cup broth and 2 cups corn. Stir and simmer ten minutes more,
until thick and creamy


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