Instructions: Preheat a large, heavy saucepan over medium heat for about one minute. Spray it twice with the oil. Saute onion for five minutes or until translucent. Add four cups corn and saute for four to five minutes, until it softens a bit. Add two cups broth and cook 20 minutes or until

Return puree to saucepan over medium-low heat. Add bell pepper, rosemary, thyme, pepper, cayenne and the remaining 1 cup broth and 2 cups corn. Stir and simmer ten minutes more, until thick and creamy. Garnish with basil.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.