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Corn chowder is always a favorite, but this quick version includes a bit of red bell pepper and fresh rosemary as well as the basil in the title. Your family will love it.

Creamy Corn Chowder with Basil

1 tablespoon vegetable oil
1 small onion, coarsely chopped
2 (16-ounce) packages loose-pack frozen whole-kernel corn, thawed, divided (about 6 cups)
2 cups water
3 MAGGI® Chicken Bouillon Cubes
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh basil

1. 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.
2. 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, stirring frequently, for 5 to 10 minutes or until chowder is thick and bell peppers are tender. Season with salt and pepper. Garnish with basil.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.