Tomato corn chowder

Yield: 6 servings

Measure Ingredient
2 tablespoons Sunflower oil
1½ cup Onion; chopped
1 teaspoon Oregano
1 teaspoon Dried thyme
28 ounces Tomatoes; canned, crushed
2 cups Fresh tomatoes; diced
4 cups Water
¼ cup White flour
1 cup Heavy cream
2 cups Corn kernels; fresh or frozen
¼ cup Fresh parsley; minced
½ teaspoon Salt
\N \N White pepper; to taste
\N \N Cheddar cheese; grated

In a 3-quart soup pot, heat the oil and saute the onions with the oregano and thyme over medium heat until browned. Add the canned and fresh tomatoes, then the water. Lower the heat and simmer 30 minutes covered, stirring occasionally. Mix flour and cream together in bowl until smooth.

Stir a little soup (about a ladle's worth) into the cream. Stir in another ladle of soup, then add the mixture to the soup. Simmer on very low heat, adding corn, parsley, salt and pepper. Simmer 15 minutes uncovered and serve. Garnish with freshly grated cheddar cheese on top if you like.

Per serving: 292 Calories; 20g Fat (59% calories from fat); 5g Protein; 27g Carbohydrate; 54mg Cholesterol; 569mg Sodium Recipe by: Horn of the Moon Cookbook, Ginny Callan Converted by MM_Buster v2.0l.

Similar recipes