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 minBy Northstar
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
Combine milk, tomato puree, basil, and celery in soup kettle. Simmer uncovered for 10 minutes. Do not boil.
- 2
Remove from heat and strain. Return liquid to kettle; discard solids.
- 3
Cook potatoes in a separate saucepan in boiling water for 15 minutes or until tender. Drain.
- 4
Add potatoes and corn to liquid in kettle. Season with salt and pepper and heat through. Do not boil.
Tags
souptomatovegetarianchowdercornsoup-recipes-1