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
- Scald tomatoes to remove skins and chop coarsely.
- In large saucepan, cook onion and garlic in 1 tablespoon oil over medium heat until softened (about 3 minutes).
- Stir in stock, chopped tomatoes, corn, beans, salt, oregano, basil and cayenne.
- Bring to boil; reduce heat and simmer for about 15 minutes.
- Stir in cilantro and serve.
- Top each serving with a dollop of sour cream.
