When I posted my recipe for tomato sauce, in response I received a request for a “winning tomato soup recipe”. For me, the best tomato soup I make is a tomato corn chowder. I found the recipe years ago in a newspaper and adjusted it to make it even easier.
For this recipe, I only use canned tomatoes. I’ve tried it both ways, and there is no taste advantage in using fresh tomatoes. By using canned tomatoes, you really speed up the process and as a result, you have a really tasty soup within half an hour.
You do need to have a hand blender for this soup. If you don’t have one, I highly recommend getting one. They are very inexpensive and extremely useful. I don’t know how anyone blends soups by transferring them into a liquidizer – what a schlepp!
TOMATO CORN CHOWDER
1 large onion chopped
2 tablespoons butter or olive oil
1 800g can of crushed tomatoes
Salt and black pepper
1 teaspoon of sugar
3 cups of milk
1 ½ cups of frozen corn kernels (no need to defrost)
How to do it
1. Saute the onions until they are soft
2. Add the crushed tomatoes, salt, pepper and bay leaf and bring to the boil. Reduce heat and simmer for 10 minutes.
3. Add the milk and the sugar. Bring to the boil and simmer for another 10 minutes.
4. Remove the bay leaf and blend the soup with a hand blender until it’s smooth.
5. Add the frozen corn and bring to the boil and simmer until the corn is hot (about 2 minutes.)
Serves about 6. Serve with fresh bread