"On cool fall days, this thick creamy chowder hits the spot as an appetizer or light lunch. —Nancy Johnson, Connersville, Indiana..."
INGREDIENTS
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1 medium onion, chopped
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6 cups fresh or frozen corn, divided
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3 cups reduced-sodium chicken broth, divided
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1/2 cup chopped sweet red pepper
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1/2 teaspoon dried rosemary, crushed
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1/2 teaspoon dried thyme
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1/8 teaspoon pepper
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Dash cayenne pepper