This corn chowder was first introduced to me by my mom Jacki. It was inspired by Rosie Daley’s cookbook for Oprah. It’s full of flavor, tastes creamy (but there’s NO CREAM), and is a cinch to prepare.
No Cream Corn Chowder
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.
