This corn chowder is from my old roommate Monica. I love it because of the surprising flavors of rosemary and cayenne. Yum! And the original recipe calls for half and half - but I use milk to cut some calories. But really I can't taste much of a difference.
2 cup chopped onion
½ cup chopped carrots
½ cup chopped celery
3 Tbsp butter
7½ cup corn (divided)
2 tsp fresh rosemary, roughly chopped
¼ tsp cayenne
6 cups chicken stock
1 cup half and half
1 bell pepper, sauteed
salt and pepper
In a large pot sauté onion, carrots, and celery in butter until onions are translucent and veggies are starting to get soft. Add 5½ cups of the corn, rosemary, cayenne. Cook for 2 minutes.
Add chicken stock, bring to a boil, reduce and simmer for 30 minutes. In batches, puree in a blender. Return to pot. Add milk (or half and half for richer taste), remaining corn, and bell pepper. Add salt and pepper to taste.
Tips:For the corn I think frozen is best. Fresh is great, but hard to find the majority of the year.