Corn Chowder

  • 1 chopped onion
  • 6 cups fresh or frozen corn kernels
  • 3 cups veggie broth
  • 1/2 cup chopped red bell pepper
  • 1/2 teaspoon chopped fresh rosemary
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • 1 tablespoon chopped basil cayenne to taste

Saute onion for 5 minutes or until tender. Add 4 cups of corn kernels and saute for 4-5 minutes until translucent. Add 2 cups of veggie broth and cook until 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 bell pepper, rosemary, thyme, black pepper, cayenne and remaining 1 cup veggie broth and 2 cups of corn. Stir, cooking for 10 minutes or more until thick and creamy. Garnish with chopped basil.