Tomato Corn Chowder
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.
Reviews
Very tasty and easy. The first time I made this I used diced tomatoes with green chilies and added chopped fresh cilantro. I served it sprinkled with cheddar cheese on top. The second time I used diced tomatoes with basil, garlic and oregano. I added a bit of fresh basil and served with freshly shaved parmesan cheese. It's a great recipe you can change up with just a few tweaks.
I don't eat pork so I sauteed the onions in olive oil. I also used frozen corn, fresh tomatoes, and added salt, pepper, and a little chopped cilantro. I also added a can of chicken broth since I didn't have any liquid from the canned corn and tomatoes.This was healthy, tasty, and easy to make. I also like that this was adaptable.
Yum! I used fresh diced tomatoes & our homemade sweetcorn. I added a little bit of fresh basil to it. Delicious! Great recipe!!!
Made this recipe as written -- my family gave it rave reviews. We will enjoy this often in the future!
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!