Tomato Corn Chowder
/I love this time of the year! The abundance of fresh local produce is delightful. I especially love including fresh tomatoes and corn when I am cooking. Because my cooking really does change with the seasons, I sometimes forget a great recipe I have made in the past. Here’s one that just came to mind as I picked a pile of tomatoes. Credit goes to The Horn of the Moon, which unfortunately is out of print.
Tomato Corn Chowder
Yield: 6 Servings
I love this time of the year! The abundance of fresh local produce is delightful. I especially love including fresh tomatoes and corn when I am cooking.
Ingredients
- 2 tb oil
- 1 ½ cups chopped onions (3 onions)
- 1 tsp. oregano
- 1 tsp. dried thyme
- One 28-oz canned crushed tomatoes
- 4 cups water
- ¼ cup unbleached flour
- 1 cup heavy cream
- 2 cups corn kernels, fresh or frozen
- ¼ cup minced fresh parsley
- ½ tsp.sea salt
- White pepper to taste
- Freshly grated cheddar cheese
Instructions
- In a 3-quart soup pot, heat the oil and sauté the onions with the oregano and thyme over medium heat until browned
- Add the canned and fresh tomatoes, then the water
- Lower the heat and simmer for 30 minutes covered, stirring occasionally
- Mix flour and cream together in a bowl until smooth
- Stir in a little soup (about a ladle’s worth) into the cream
- Stir in another ladle of soup, then add the mixture to the soup
- Simmer on very low heat, adding corn, parsley, salt and pepper
- Simmer 15 minutes, uncovered, and serve
- Garnish with grated cheddar cheese
Notes:
When I make this, I tend to use either soy milk or organic ½ and ½ diluted with water in the place of the cream. This time of year, I use fresh herbs and today, I added some small Yukon gold potatoes.
Anyway you do it, it’s good, but particularly this time of year with fresh corn cut off of the cob from a local Maine farm!