chopped Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 to 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the 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 the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy. Garnish with the chopped basil. fat per serving?.1 grams Calories per serving?29 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :