Corn chowder with basil, featuring corn, potatoes, chicken bouillon, and evaporated milk.
Soups & Salads

Creamy Corn Chowder with Basil

CARNATION® MILKS
Creamy Corn Chowder with Basil
Recipe Info - Skill Level
Level
Easy
Recipe Info - Prep Time
Prep 
15 min
Recipe Info - Cook Time
Cook 
30 min
Recipe Info - Serving Size
Servings
6 servings

This quick Creamy Corn Chowder with Basil will be a favorite and 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 is a heartwarming delight that combines sweet corn with fragrant basil and a hint of red bell pepper. The addition of fresh rosemary gives it a lovely herbal note, enhancing each spoonful. This CARNATION® MILKS recipe delivers a rich and creamy texture, thanks to the inclusion of NESTLÉ® CARNATION® Evaporated Milk, making it perfect for cool fall and winter days.

Made even more flavorful with MAGGI Chicken Flavor Bouillon Cubes, this easy-to-prepare chowder can be ready in under an hour—ideal for busy weeknights or a soothing weekend meal. Regardless of your culinary expertise, this Creamy Corn Chowder is designed to be straightforward, fitting perfectly into the category of "easy recipes".

Whether you're seeking comfort food or a meatless dish full of flavor, this soup caters to all taste buds. Enjoy the warm, creamy goodness that brings out the best in seasonal ingredients with every bowl.

INGREDIENTS

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KEY INGREDIENTS

A can of Evaporated Milk with an image of evaporated milk pouring onto a white spatula.

NESTLÉ® CARNATION® Evaporated Milk

(12 oz)

MAKE IT

Instrucciones En Español

Step 1

Heat 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.

Step 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 pepper is tender. Season with salt and ground black pepper, if desired. Garnish with basil.

INGREDIENTS

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