Corn Chowder

3.00 avg. rating (63% score) - 5 votes

Corn Chowder


  • 1 tablespoon vegetable oil
  • 1 cup coarsely chopped onion
  • 6 cups (two 16-ounce packages) frozen whole-kernel corn, thawed, divided
  • 2 cups chicken broth
  • 1-1/2 cups (12 fluid-ounce can) 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


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 chicken broth; 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.

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