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Corn Chowder

Make 4–6 servings



  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 occasionally, for 4 to 5 minutes or until tender.
  4. Add chicken broth; cook, stirring frequently, for 15 minutes or until corn is very soft.
  5. Place corn mixture in blender or food processor; blend until smooth.
  6. Return to saucepan.
  7. Stir in remaining corn, evaporated milk, bell pepper and rosemary.
  8. Cook for 5 to 10 minutes, stirring frequently, until chowder is thick and bell peppers are tender.
  9. Season with salt and pepper.
  10. Garnish with basil and serve.
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