No Cream Corn Chowder

I love that this corn chowder is smooth and velvety without being heavy since it doesn't have any cream in it.

Ingredients

Yield: 8 servings
  • olive oil
  • 2 onions, chopped
  • 12 cups fresh corn kernels
  • 6 cups chicken broth
  • 2 red peppers, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 1 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • sea salt to taste
  • cayenne, to taste: optional if you like spicy

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.

Notes

This recipe is a modified version of Rosie Daley's Corn Chowder recipe for Oprah.