Corn Chowder - Rosie Daley

“This is a recipe that I found a few years ago in the Rosie Daley cookbook when she was Oprah's personal chef. It's simple to do and very tasty. Sometimes I only puree half of the mixture so that there is a little more substance to the soup.”

Ingredients Nutrition


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

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