Creamy Corn Chowder with Basil
Corn chowder is always a favorite, but this quick version includes a bit of red bell pepper and fresh rosemary as well as the basil. Your family will love it.
1 tablespoon vegetable oil
1 small onion, coarsely chopped
2 (16-ounce) packages loose-pack frozen whole-kernel corn, thawed (about 6 cups) - divided use
2 cups water
3 MAGGI® Chicken Bouillon Cubes
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh basil
- 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 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 240 Calories from Fat: 70 Total Fat: 7 g Saturated Fat: 3.5 g Cholesterol: 20 mg Sodium: 610 mg Carbohydrates: 39 g Dietary Fiber: 4 g Sugars: 12 g Protein: 9 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.