Tomato Corn Chowder

[Guest guest]

Hi all-

It's the perfect time of year for one of my favorite soup recipes. It

doesn't look like much, but it is fabulous. Frech tomatoes, fresh corn

kernels, and fresh parsley are a MUST.

I will type recipe basically as it is given in " Horn of the Moon " cookbook.

Changes I've made are noted.

Tomato Corn Chowder

2 T sunflower oil (I use butter)

1 1/2 cups chopped onion

1 t oregano

1 t dried thyme

1 28 oz can crushed tomatoes

2 cups diced fresh tomatoes

4 cups water (I use 2 cups at most)

1/4 cup unbleached white flour (I omit)

1 cup heavy cream

2 cups corn kernels (I use 3 ears)

1/4 cup minced fresh parsley

1/2 t salt

white pepper to taste

freshly grated cheddar cheese

In a 3 quart soup pot, heat the oil (butter) and saute the onions with the

oregano and thyme over medium heat until browned. Add the canned and fresh

tomatoes, then the water. Lower the heat and simmer 30 minutes covered,

stirring occasionally. Add corn. Mix flour (I omit) and cream together in

bowl until smooth. Stir a little soup (about a ladle's worth) into the

cream. Stir in another ladle of soup, then add the mixture to the soup.

Simmer on very low heat adding parsley, salt, and pepper. Simmer a few more

minutes. Serve garnished with freshly grated cheddar.

Enjoy!

-Linnea