Instructions

step 1

Preheat a large, heavy saucepan over medium heat for about 1 minute.

step 2

Drizzle about 2 tablespoons olive oil in hot pan, and sauté the onion for about 5 minutes, until translucent.

step 3

Add 8 cups of corn and sauté for 4-5 minutes, until it softens a bit.

step 4

Pour in 4 cups of chicken or veggie stock and cook until the corn can be mashed easily with a fork, about 20 minutes.

step 5

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 2 cups stock and 4 cups corn. Continue to stir + cook for about 10 minutes more, until the chowder is thick and creamy.

step 6

Season with sea salt and freshly ground black pepper to taste.