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Source: Nestle® Very Best Baking

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 in the title. Your family will love it.
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Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
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1 tablespoon Vegetable Oil
1 small onion, coarsely chopped
2 package (16-oz.) loose-pack frozen whole-kernel corn, thawed, divided (about 6 cups)
2 cup water
3 MAGGI® Chicken Bouillon Cubes
1 can (12-oz.) NESTLÉ ® Carnation ® Evaporated Milk
1/2 cup red bell pepper, chopped
1/2 teaspoon fresh rosemary, chopped
1 tablespoon fresh basil, chopped




HEAT vegetable oil in large saucepan over medium-high heat. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until tender. Add <I>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.





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