Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Onions or to taste (up to 4) |
| 2 teaspoons | Oregano; dried |
| 1 teaspoon | Thyme; dried |
| 15 mediums | Fresh tomatoes; about (or (1) 28 oz can crushed tomatoes and 3 fresh ones, as a garnish, chopped and added after any pureeing you might fancy) |
| 4 cups | Water; veggie stock, chicken stock, white wine for part of it |
| 2 cups | Corn kernels; fresh or frozen |
| ¼ cup | Minced parsley |
| \N \N | White pepper |
chop what must be chopped and dump into your soup pot. I prefer to puree the tomatoes before I add them. But you can do it when you prefer. I would recommend that you do it before you add the corn however.
Variations:
Tomato and Corn "Chowder": terrific on a hot day with plain non fat yoghurt. Of course, you may use milk or cream if you desire Posted to fatfree digest V97 #179 by Gloriamarie Amalfitano <gma@...> on Aug 14, 1997