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.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels. drain, reserving 1 tablespoon drippings. , In the drippings, saute onion until tender. Add the corn, tomatoes and potatoes. Cook over medium heat for 25-30 minutes or until potatoes are tender. Sprinkle with bacon.
Nutrition Facts : Calories 181 calories, Fat 6g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 268mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
CORN AND TOMATO CHOWDER
Make and share this Corn and Tomato Chowder recipe from Food.com.
Provided by Sumisan
Categories Chowders
Time 42m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Saute the onions and celery in butter for 5 minutes, add potatoes and cook for 2 minutes more.
- Add bay leaf and broth and simmer for 20 minutes.
- Remove bay leaf, blend 2 cups and return.
- Add tomatoes corn and milk and simmer for 5 minutes, season.
- Serve with parsley.
Nutrition Facts : Calories 116.2, Fat 1, SaturatedFat 0.4, Cholesterol 2.2, Sodium 273.3, Carbohydrate 24.2, Fiber 3.3, Sugar 5.8, Protein 4.6
TOMATO CORN CHOWDER
Make and share this Tomato Corn Chowder recipe from Food.com.
Provided by GuyBig
Categories Chowders
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Empty a can of creamed corn into a pot atop the stove. Add chopped tomatoes and juice, a cup of chicken stock (or a cup of water and a chicken bouillon cube) and dehydrated onion. Heat to boiling. Add pepper, cayenne pepper, dehydrated garlic powder, and salt to taste, then simmer until served.
- Because the creamed corn thickens up the tomato juice, this feels like eating a chowder with cream and potatoes in it. Both can be added in, but this chowder is satisfying on its own.
- Also, this makes a nice base for Manhattan Clam Chowder.
Nutrition Facts : Calories 80.9, Fat 0.6, SaturatedFat 0.1, Cholesterol 0.1, Sodium 555.1, Carbohydrate 19.6, Fiber 2.2, Sugar 5.8, Protein 2.5
CORN, TOMATO AND FISH CHOWDER
Provided by Marian Burros
Categories dinner, soups and stews, main course
Time 50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Scrub potatoes and cook in water to cover in covered pot, about 10 minutes, until tender.
- Coarsely chop onion and saute in hot oil in a nonstick skillet.
- Wash, trim and cut tomatoes in half. Squeeze out seeds. Roughly cut tomatoes. When onions begin to soften, stir in tomatoes.
- Wash and chop enough thyme to make 1 tablespoon, and stir it into tomatoes with the cumin.
- Shuck corn and remove kernels from cob with small, sharp knife. Stir into vegetables with wine, and continue to cook.
- Wash fish and cut into large chunks. Arrange in skillet under the vegetables and cook 5 to 7 minutes, depending on thickness of fish.
- When potatoes are cooked, drain and cut into bite-size chunks. Stir them into the skillet. Season with optional salt and with pepper, and serve. The potatoes are good mashed into the juices in the dish.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 8 grams, Carbohydrate 88 grams, Fat 11 grams, Fiber 15 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 139 milligrams, Sugar 28 grams, TransFat 0 grams
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NOOM RECIPE: CORN & TOMATO CHOWDER …
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Servings 4Estimated Reading Time 2 minsCategory SoupCalories 270 per serving
- Lightly spray a 4-5 quart non-stick pot with cooking spray. Add the butter and place over medium heat. Add the onions and cook, stirring, 5 minutes. Add the celery and potatoes and cook, stirring occasionally, for 2 minutes
- Add the bay leaf and broth and bring to a boil. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes
- Stir in the tomatoes, corn, and milk. Return the soup to a simmer. Cover the pot and cook 20 minutes, stirring occasionally, for 2 minutes.
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