Food
Tomato-Corn Chowder
By Yankee Magazine|Sep 18 2007|
Don’t be surprised by the delicate pink color of this chowder.
Yield
Serves 4
Ingredients
1 quart milk
1 cup tomato puree
2 leaves basil
2 stalks celery, chopped
2 potatoes, peeled and chopped
2 cups cooked corn, canned or fresh
Salt and pepper to taste
Instructions
Combine milk, tomato puree, basil, and celery in soup kettle. Simmer, uncovered, 10 minutes. Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in kettle, season with salt and pepper, and heat. Do not boil.
