Friday, September 25, 2015

Tomato Corn Chowder

Fall is in the air...and soups are on the menu! For this week's Flashback Friday recipe, I'm featuring one of our favorite fall soups. This tomato-corn chowder is based on a recipe that I clipped from a paper many years ago. It has a south-of-the-border flavour to it and was first posted here in August of 2008 as Mexican Tomato Chowder.  Fresh herbs are wonderful...but dried oregano and basil are fine as well.  It's a great way to use those end-of-the-season tomatoes.
Mexican Tomato Chowder
  • 2 pounds field tomatoes 
  • 1 large onion 
  • 1 clove garlic, minced 
  • 3 cups chicken broth 
  • 1 large can black beans, drained (19 oz.) 
  • 1 can beans in tomato sauce 
  • 2 cups sweet corn kernels (fresh, canned or frozen) 
  • 1 tsp. each of salt, oregano and basil (more if using fresh herbs)
  • pinch of cayenne pepper (make that a generous pinch...if you like a little zip)
  • 1/4 cup of chopped fresh cilantro
  1. Scald tomatoes to remove skins and chop coarsely. 
  2. In large saucepan, cook onion and garlic in 1 tablespoon oil over medium heat until softened (about 3 minutes). 
  3. Stir in stock, chopped tomatoes, corn, beans, salt, oregano, basil and cayenne. 
  4. Bring to boil; reduce heat and simmer for about 15 minutes. 
  5. Stir in cilantro and serve. 
  6. Top each serving with a dollop of sour cream.