Corn Chowder

1 tablespoon vegetable oil
1 small onion, coarsely chopped
2 packages (16 oz. each) loose-pack frozen whole-kernel corn, thawed, divided
2 cups water
3 chicken bouillon cubes
1 can (12 oz.) Carnation Evaporated Milk
1/2 cup chopped red bell pepper
1/2 teaspoon chopped fresh rosemary
1 tablespoon chopped fresh basil, (optional)
1 C cooked ham, diced
Heat oil in large saucepan. Add onion; cook, stirring occasionally, until tender. Add 4 cups corn; cook, stirring occasionally, until tender. Add water and bouillon; 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 and ham. Cook, stirring frequently, until chowder is thick and bell peppers are tender. Season with salt and pepper. Garnish with basil.
NOTE: For a Southwestern-style twist to this recipe, add 1 can (4 oz.) Ortega Diced Green Chiles with the bell pepper. Eliminate the rosemary; stir 1 teaspoon chopped fresh cilantro(more to taste). Garnish with cilantro leaves instead of basil.