Corn Chowder by Albertson's
1 T veg oil
1 small onion, coarsely chopped
2 pk (16 oz ea) frz whole-kernel corn, thawed
2 c water
3 chicken bouillon cubes
12 oz evaporated milk
1/2 c chopped red bell pepper
1/2 t chopped fresh rosemary
1 T chopped fresh basil
1. Heat oil in lg saucepan. Add onion; cook stirring occasionally until tender.
2. Add 4 c corn cook stirring occasionally until tender.
3. Add water and bouillon; cook stirring frequently, for 15 minutes or until corn is very soft.
4. Place corn mixture in blender or food processor. Blend until smooth. Return to saucepan. Stir in remaining corn, evaporated milk, bell pepper, & rosemary. Cook, stirring frequently, until chowder is thick and peppers are tender. Season with s&p. Garnish with basil. SOUTHWESTERN TWIST: add 4 oz can diced green chiles with the bell pepper. Eliminate the rosemary; stir in 1 t fresh cilantro. Garnish with cilantro instead of basil.