Corn Chowder - Rosie Daley

Directions

1. 1
   Preheat a large, heavy saucepan over medium heat for about 1 minute.
2. 2
   Spray it twice with the vegetable oil.
3. 3
   Saute the onion for about 5 minutes, until translucent.
4. 4
   Add 4 cups of corn and saute for 4-5 minutes, until it softens a bit.
5. 5
   Add 2 cups of chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes.
6. 6
   Transfer the contents of the pan to a blender and puree until smooth.
7. 7
   Return the puree to the saucepan over medium-low heat.
8. 8
   Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn.
9. 9
   Stir and cook for about 10 minutes more, until the chowder is thick and creamy.
10. 10
    Garnish with the chopped basil.