Corn Chowder

By á-170456

Traditional corn chowder recipe that is packed with sweet corn flavors! You can substitute fresh corn off the cob for frozen, if you'd like.

Ingredients

• 1 tablespoon vegetable oil
• 1 small onion coarsely chopped
• 6 cups loose-pack frozen whole-kernel corn thawed, divided
• 2 cups water
• 3 Maggi chicken bouillon cubes
• 1 (12 ounce) can Nestle Carnation evaporated milk
• 1/2 cup chopped red bell pepper
• 1/2 teaspoon chopped fresh rosemary
• Salt to taste
• Freshly-ground black pepper to taste
• 1 tablespoon chopped fresh basil, optional

Preparation

Step 1

Heat vegetable oil in large saucepan over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add 4 cups corn; cook, stirring occasionally, for 4 to 5 minutes or until tender. Add water and bouillon; cook, stirring frequently, for 15 minutes or until corn is very soft.

Place corn mixture in blender or food processor; blend until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell pepper and rosemary. Cook, stirring frequently, for 5 to 10 minutes or until chowder is thick and bell peppers are tender. Season with salt and pepper. Garnish with basil.

This recipe yields about 4 to 6 servings.