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.

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Gumbos, Soups, Chowders

Cajun Country -- New Iberia, Louisiana