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Prep Time15 minutes
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Cook Time45 minutes
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Serv SizeYield 4-6 servings
Fresh from the garden, Tomato Corn Chowder!
Ingredients
Directions
A delicious way to use tomatoes and corn from the garden. This soup can also be made with 1 14.5 ounce can of corn drained and 1 14.75 ounce can of diced tomatoes drained.
Dice onion and red bell pepper. In a large soup pot on medium heat, add 1 tablespoon of olive oil. Add diced red bell pepper and onions. Sauté until softened, 5-6 minutes.
Next add in garlic, cooking for 1-2 minutes.
Carefully cut the corn off of the cob and add to the pot cooking for 4-5 minutes or until kernels turn bright yellow.
Add in chili powder and chopped rosemary, stirring until combined.
Add diced tomatoes, 4 cups of vegetable broth and season with salt and pepper. Bring to a boil then reduce heat to a simmer, simmering for 10 minutes.
In a bowl or measuring cup add 2 cups of milk and 2 tablespoons of corn starch, stirring until combined and smooth. Pour the mixture into the soup along with 1 cup of heavy cream. Simmer for 20 minutes or until soup has thickened.
Garnish with cracked pepper and freshly chopped parsley. Serve and enjoy!
Conclusion
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