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* Exported from MasterCook *
Jet Tomato and Corn Chowder
Recipe By : Jet Magazine, Nov. 24, 2003
Serving Size : 6 Preparation Time :0:00
Categories : Volume 10-01 Jan 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
3 garlic cloves -- minced
1 small onion -- chopped
1 celery rib -- chopped
2 1/2 pounds plum tomatoes -- diced
12 ounces canned corn
4 cups broth
1 1/2 cups diced potatoes
1 cup skim evaporated milk
1/2 cup chopped fresh basil
or 2 teaspoons dried basil
Salt and pepper to taste
Heat olive oil in large saucepan or Dutch oven until hot over medium heat.
Add garlic, onion and celery. Cook and stir until vegetables are tender.
Add tomatoes, corn, broth, potatoes, salt and pepper. Bring mixture to a
boil; cover and reduce heat to simmer. Cook until potatoes are tender,
about 10 minutes. Remove from heat and stir in milk and basil. Heat until
heated through.
Yields 6 servings
Source : Jet Magazine, Nov. 24, 2003.
Formatted by Chupa Babi in MC: 11.16.2003
On a cold day, there is nothing like a steaming hot bowl of soup. Here is a
"souper" soup recipe for Tomato and Corn Chowder that will warm your soul.
ChupaNote : added a drained can of black beans, a tablespoon of grilled
minced garlic, a handful of pickled jalapenos, and used a very large
onion. Tossed in a small handful of grated pepperjack at the end.
Contributed to the FareShare Gazette by Chupa; 19 January 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 133 Calories; 3g Fat (19.4% calories from
fat); 4g Protein; 26g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 145mg
Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 1/2 Fat.
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