Looking for a very low-fat Thanksgiving soup recipe?
Here's what I'll be making. It's easy, delicious and cheap, too.
I've adapted it from Rosie Daley's
"In the Kitchen With Rosie: Oprah's Favorite Recipes."
Note: the original recipe called for chicken stock; I've replaced it
with vegetable stock, and replaced Rosie's fresh basil garnish with
Light vegetable oil cooking spray
1 cup chopped onion (1 medium onion)
6 cups fresh or frozen corn kernels (if fresh, use 12 ears)
3 cups vegetable stock
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary (I use 1/4 tsp. dried)
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground black pepper
cayenne pepper to taste
1 Tablespoon chopped fresh parsley to garnish
Preheat a large, heavy saucepan over medium heat for about 1 minute.
Spray it 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 stock and cook until
the corn can be mashed easily with a fork (for fresh corn, about 20
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 of stock and 2 cups of corn. Stir and cook for about 10 minutes
more, until the chowder is thick and creamy. Garnish with the parsley.