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
Details
Servings 4
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.
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