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Corn & Tomato Chowder
By Wendy Kennedy
2 tbsp butter or margarine (30 ml)
1/4 cup chopped onion (50 ml)
1/4 cup chopped celery (50 ml)
1 garlic clove, minced
2 tbsp flour (30 ml)
2 cups peeled, chopped fresh tomatoes (500 ml)
2 potatoes, diced
1 cup chicken broth (250 ml)
2 cups milk (500 ml)
2 cups kernel corn (500 ml)
1/2 tsp thyme (2 ml)
1/2 tsp salt (2 ml)
1/4 tsp pepper (1 ml)
Saute onions, celery and garlic in butter in a large pan. Add flour
& mix.
Add tomatoes, potatoes and broth. Bring to a boil, reduce heat and
simmer until potatoes are tender.
In a separate pan heat, but do not boil, milk (or you can heat it in a
microwave). Add heated milk and corn to the tomato
mix. Mix well. Add seasonings. Heat but do not boil.
Serve hot.
From
http://www.CanadianCountryGifts.com
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