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Five common ingredients are all you'll need to prepare Sue McMichael's hearty full-flavored chowder. "This is a terrific soup, particularly as the cooler season sets in," writes the Redding, California cook. And at 55¢ a bowl, it's economical as well.
Nutritional Facts 1 serving (1 cup) equals 181 calories, 6 g fat (2 g saturated fat), 7 mg cholesterol, 268 mg sodium, 26 g carbohydrate, 3 g fiber, 4 g protein.
Originally published as Tomato Corn Chowder in Quick Cooking November/December 2001, p33
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Reviewed on Sep. 18, 2011 by dixlips
Yum! I used fresh diced tomatoes & our homemade sweetcorn. I added a little bit of fresh basil to it. Delicious! Great recipe!!!
Reviewed on Sep. 17, 2011 by Anne519
Made this recipe as written -- my family gave it rave reviews. We will enjoy this often in the future!
Reviewed on Jan. 26, 2011 by bradleymg
I tweaked it a bit. Went with 1 can diced no salt, 1 can diced with chili spice, I can drained corn. Chopped up 2 cups of celery, and chopped up about 10 baby red potatoes. Added 1 cup milk and 3/4 cup water. Also added some shredded cheese, and tablespoon of sour cream at the end to the bowl and mixed in. Also can take old bread butter on one side and put on a tray in the over at 400 degrees for about ten minutes and let brown through on top. Cut them up and they are like crutons on the top of the soup!
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