From In the Kitchen With Rosie, Oprah's Favorite Recipes, by Rosie Daley
1 cup chopped onion
6 cups fresh corn kernels, with any milk collected when removed from the cob
3 cups chicken stock, fat skimmed off
½ cup chopped red bell pepper
½ teaspoon chopped fresh rosemary
½ teaspoon dried thyme
⅛ teaspoon freshly ground black pepper
Cayenne pepper to taste
1 Tablespoon chopped fresh basil
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 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.
Makes 4 servings.