Corn Chowder

1. 1

   Thaw the corn.

2. 2

   In a big sauce pot cook the minced onion in the vegetable oil for about 5 minutes until softened and clear.

3. 3

   Add 4 cups of the thawed corn and cook for 5 minutes before adding the 2 cups of chicken broth.

4. 4

   Let it cook for another 15 minutes.

5. 5

   Pour the batch into a blender and liquify.

6. 6

   Pour the liquified corn back into the big sauce pot and add the remaining corn, the evaporated milk, ham, and rosemary.

7. 7

   Cook for about 10 minutes before seasoning with pepper, salt, and tabasco.

8. 8

   Enjoy!

No additional tips available.