CORN CHOWDER

• PREP TIME
  10 MINUTES
• COOKING TIME
  35 MINUTES
• SKILL LEVEL
  EASY
• MAKES
  6 
  SERVINGS

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 small onion, coarsely chopped
• 2 packages (16 ounces each) loose-pack frozen whole-kernel corn, thawed, divided
• 2 cups water
• 3 MAGGI Chicken Flavor Bouillon Cubes
• 1 can (12 fluid ounces) NESTLÉ CARNATION Evaporated Milk
• 1/2 cup chopped red bell pepper
• 1/2 teaspoon chopped fresh rosemary plus small sprigs for garnish

INSTRUCTIONS

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 inremaining corn, evaporated milk, bell pepper and rosemary. Cook, stirring frequently, for 10 minutes or until chowder is thick and bell pepper is tender. Season with salt and ground black pepper, if desired. Garnish with rosemary.

NOTE: For a Southwestern-style twist to this recipe, add 1 can (4 ounces) diced green chiles with the bell pepper. Eliminate rosemary; stir in 1 teaspoon chopped fresh cilantro. Garnish with cilantro leaves instead of rosemary.

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About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.