Corn Chowder
Taste of Home
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"On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch," assures field editor Nancy Johnson of Connersville, Indiana.
SERVINGS: 4-6
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep: 25 min. Cook: 10 min. + cooling
Ingredients:
- 1 medium onion, chopped
- 6 cups fresh or frozen corn, divided
- 3 cups reduced-sodium chicken broth, divided
- 1/2 cup chopped sweet red pepper
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 1/8 teaspoon pepper
- Dash cayenne pepper
Directions:
Coat the bottom of a large saucepan with cooking spray. Add onion; cook and stir over medium heat for 4 minutes or until tender. Add 4 cups corn; cook and stir until corn is softened, about 5 minutes. Add 2 cups broth; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until corn is tender. Cool slightly.
In a blender or food processor, process soup in batches until smooth; return all to pan. Add the red pepper, rosemary, thyme, pepper, cayenne and remaining corn and broth; cook and stir for 10 minutes or until the corn is cooked. Yield: 4-6 servings (about 1-1/2 quarts).