Corn Chowder Soup

2/3 cup light vegetable oil

1 cup chopped onions

6 cups fresh corn (12 ears)

3 cups chicken stock, fat skimmed off

1/2 cup chopped red and green bell peppers

1/2 tsp rosemary

1/2 tsp dried thyme

1/2 tsp cayenne pepper

Salt if desired

1 tbs fresh basil

Saute onions five minutes in vegetable oil. Add corn and saute four to five minutes. Add chicken stock. Cook on a medium heat. Add rest of ingredients and cook for 20 minutes.