Tomato Corn Chowder

[Guest guest]

I made this for dinner tonight. It is so yummy and filling. It is from the

vegetarian cookbook - Choices by Cheryl Peters.

http://www.autumnhousepublishing.com/index.php?main_page=product_info & products_i\

d=39 It was very quick to make.

 

Yours to Enjoy,

Judy - who's family loves soup year around

 

Tomato Corn Chowder

 

1 large onion, diced

1 20 oz. can of Loma Linda Big Franks - dice them up and save broth from can

1 T. oil

1 28 oz. can of Tomato Puree

1 14 oz can of Petite diced Tomatoes

3 potatoes, diced

3 c. water

2 c. frozen or fresh corn

1/2 t. paprika

1 t. ground cayenne pepper - more or less depending on how hot or mild you like

it

1 T. sugar

salt to taste

12 oz can of non-fat evaporated milk or 2 c. unsweetend soy milk

 

In a 8 qt. pot, heat oil and add diced up Big Franks and onions, Toss

frequently until browned. Stir in the broth from the Big Frank can.

 

Add remaining ingredients, except corn. Bring to a boil, cover and cook until

potatoes are almost tender, stirring occasionally. This will be about 10

minutes. Add corn and cook for about 5 more minutes.

 

Remove the pot from the heat and stir in the milk of choice. Serve.