FBD

Tomato-Corn Chowder

A delicate pink chowder made with milk, tomato puree, corn, and potatoes, with basil and celery for flavor. Do not boil after adding milk.

AmericanVegetarianEasy30 min

Ingredients

Servings
6
  • 1 quart milk
  • 2 cup cooked corn (canned or fresh)
  • 1 cup tomato puree
  • 1 to taste salt and pepper
  • 2 whole leaves fresh basil
  • 2 whole stalks celery, chopped
  • 2 whole potatoes, peeled and chopped

Instructions

  1. 1

    Combine milk, tomato puree, basil, and celery in soup kettle. Simmer uncovered for 10 minutes. Do not boil.

  2. 2

    Remove from heat and strain. Return liquid to kettle; discard solids.

  3. 3

    Cook potatoes in a separate saucepan in boiling water for 15 minutes or until tender. Drain.

  4. 4

    Add potatoes and corn to liquid in kettle. Season with salt and pepper and heat through. Do not boil.

Tags

souptomatovegetarianchowdercornamericansoup-recipes-1

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