Southwestern-Style Corn Chowder

From Carnation

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1  tablespoon  vegetable oil
• 1  small onion, coarsely chopped
• 2 (16 ounce) packages frozen whole kernel corn, thawed, divided
• 2  cups water
• 3  chicken bouillon cubes
• 1 (12 ounce) can Carnation Evaporated Milk
• 1 (4 ounce) can diced green chilies
• 1⁄2 red bell pepper, chopped
• 1  teaspoon fresh cilantro, chopped
• 1  tablespoon fresh basil, chopped
•  garnish with cilantro

Directions

1. Heat vegetable oil in large saucepan over medium-high heat.
2. Add onion; cook, stirring occasionally, for 3 to 4 minutes or until tender.
3. Add 4 cups corn; cook, stirring, for 4 to 5 minutes or until tender.
4. Add water and bouillon; cook, stirring frequently, for 15 minutes or until corn is very soft.
5. Place corn mixture in food processor or blender in batches and process until smooth.
6. Return to saucepan.
7. Stir in remaining corn, evaporated milk, green chiles, bell pepper and cilantro.
8. Cook, stirring frequently, for 5 to 10 minutes or until chowder is thick and red pepper is tender.
9. Garnish with cilantro.