Ingredients
Tomato Corn Chowder
1 large onion chopped
2 tablespoons butter or olive oil
1 800g can of crushed tomatoes
1 bay leaf
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.
Made the soup this evening.
Made one and a half times the quantity and fed 6 of us with generous helpings and some left over for tomorrows lunch.
Really delicious with a wholewheat sour-dough bread.
Thanks Margo.
Glad you all enjoyed it, Danny! Sourdough bread gives an upgrade to any soup. Try my ribollita recipe – you put sourdough bread into the soup during the cooking process and it gives great flavor and body.