Light vegetable oil cooking Spray 1 c Onion -- chopped

6 c Corn kernels -- with any

Milk collec Removed from the cob 3 c Chicken stock -- fat

Skimmed 1/2 c Red bell pepper -- chopped

1/2 ts Fresh rosemary -- chopped

1/2 ts Dried thyme

1/8 ts Ground pepper

Cayenne Pepper to taste 1 tb Fresh basil -- 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