Saturday, August 6, 2016

{soups-salads-and-salad-dressings} Corn Chowder


Corn Chowder 

1 tablespoon vegetable oil
1 small onion, coarsely chopped
6 cups (two 16-oz. pkg.) loose-pack frozen whole-kernel corn, thawed, divided
2 cups water
3 MAGGI® Chicken Bouillon Cubes
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
Salt and ground black pepper to taste
1 tablespoon chopped fresh basil (optional)

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.

Makes about 4 to 6 servings

​Source: Back of the Box​

Rhonda in MO
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