I have never been a "corn chowder girl," never appealed to me, never bothered with it. However, while visiting my sister in NH she made this chowder with fresh local corn and I could not stop eating it. The flavor is so different than I thought it would be. Fresh herbs, fresh corn, no cream....lovely. Using fresh corn is absolutely encouraged, and as the summer ends, it is a great time to gather up the end of the season corn and try this. You won't regret it!
1Preheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil
2Saute the onion for about 5 mins, until translucent. Add 4 cups of the corn and saute for 4 to 5 mins 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 mins.
3Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium low heat.
4Add 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 mins more until the chowder is thick and creamy