Corn Chowder-daley Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Light vegetable oil cooking,
Spray,
1 cup: Onion, chopped
6 cup: Corn kernels, with any
Milk collec,
Removed from the cob,
3 cup: Chicken stock, fat
Skimmed,
1/2 cup: Red bell pepper, chopped
1/2 tsp: Fresh rosemary, chopped
1/2 tsp: Dried thyme,
1/8 tsp: Ground pepper,
Cayenne Pepper to taste,
1 tbsp: Fresh basil, chopped
Directions:
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 :
Source from luhu.jp
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 :
Source from luhu.jp