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corn-chowder recipe

Date: Thu, 20 Nov 1997 10:35:49 -0500 (EST)
From: Annullas@aol.com

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."

    Corn Chowder
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. Saut=E9 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 stock and cook
until the corn can be mashed easily with a fork (for fresh corn, 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 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.

kwvegan vegan