Corn Chowder
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- 1 tablespoon vegetable oil
- 1 small onion, coarsely chopped
- 2 packages (16 oz. each) loose-pack frozen whole-kernel
corn, thawed, divided
- 2 cups water
- 3 chicken bouillon cubes
- 1 can (12 oz.) Carnation Evaporated Milk
- 1/2 cup chopped red bell pepper
- 1/2 teaspoon chopped fresh rosemary
- 1 tablespoon chopped fresh basil, (optional)
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- Heat oil in large saucepan. Add onion; cook, stirring
occasionally, until tender. Add 4 cups corn; cook, stirring
occasionally, 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, until chowder is thick and bell peppers are
tender. Season with salt and pepper. Garnish with basil.
NOTE: For a Southwestern-style twist to this recipe,
add 1 can (4 oz.) Ortega Diced Green Chiles with the bell
pepper. Eliminate the rosemary; stir 1 teaspoon chopped fresh
cilantro(more to taste). Garnish with cilantro leaves instead
of basil.
Makes 4 servings
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