Tomato Chowder
By Yankee Magazine|Sep 18 2007|
Serve in cups as a first course, or in large bowls along with bread as a complete meal.
Yield
Serves 6
Ingredients
1/4 cup salt pork, diced
1 onion, peeled and sliced
1 potato, peeled and sliced
2 cups water
1 to 1-1/2 cups canned tomatoes, chopped
1 teaspoon sugar
Salt and pepper to taste 2 cups cooked corn, canned or fresh
2 cups milk
2 tablespoons flour
2 teaspoons cold water
Instructions
Fry salt pork in soup kettle until crisp. Add onion and sauté until tender. Add potato and water, bring to boil, reduce heat, and cook 15 minutes or until potato is tender. Meanwhile, in separate saucepan combine tomatoes and sugar. Season with salt and pepper and heat just to a boil. When potato is tender add corn and milk to soup. Combine flour and water to form a smooth paste and stir into soup. Add heated tomatoes. Heat thoroughly, but do not boil.
