Food
Corn & Tomato Chowder
By Yankee Magazine|Apr 26 2006|
Ingredients
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)
Instructions
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.
Gonna add clams to this recipe. Would use the clam juice from two cans instead of chicken broth. Any tips? How many does this recipe serve? Thanks. Looks like a good recipe!