Guest guest Posted October 30, 2006 Report Share Posted October 30, 2006 @@@@@ Jet TOMATO AND CORN CHOWDER 1 tablespoon olive oil 3 cloves garlic, minced 1 small onion, chopped 1 celery rib, chopped 2 1/2 pounds plum tomatoes, diced 1 12-ounce can corn 4 cups broth 1 1/2 cups diced potatoes 1 cup skim evaporated milk 1/2 cup chopped fresh basil or 2 teaspoons dried basil Salt and pepper to taste Heat olive oil in large saucepan or Dutch oven until hot over medium heat. Add garlic, onion and celery. Cook and stir until vegetables are tender. Add tomatoes, corn, broth, potatoes, salt and pepper. Bring mixture to a boil; cover and reduce heat to simmer. Cook until potatoes are tender, about 10 minutes. Remove from heat and stir in milk and basil. Heat until heated through. Yields 6 servings Source: Jet Magazine, Nov. 24, 2003 Formatted by Chupa Babi in MC: 11.16.2003 On a cold day, there is nothing like a steaming hot bowl of soup. Here is a " souper " soup recipe for Tomato and Corn Chowder that will warm your soul. ChupaNote: added a drained can of black beans, a tablespoon of grilled minced garlic, a handful of pickeled jalapenos, and used a very large onion. Tossed in a small handful of grated pepperjack at the end. ----- Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.