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Corn Chowder

Corn Chowder

1 tablespoon vegetable oil
1 cup (1 small) coarsely chopped onion
6 cups (two 16-ounce packages) loose-pack frozen
whole-kernel corn, thawed, divided
2 cups water
3 Maggi Chicken Bouillon Cubes
1 1/2 cups (12 fluid-ounce can) Nestlé Carnation
Evaporated Milk
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
Salt and ground black pepper to taste
1 tablespoon chopped fresh basil (optional)

Preparation
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 for 5 to 10 minutes, stirring frequently, until chowder
is thick and bell peppers are tender. Season with salt and
pepper. Garnish with basil.