Tomato Corn Chowder Recipe

I made this soup when my in-laws were visiting the other day. I was running very low on groceries and it was just one of those “throw whatever we have in the pot” situations so that I could get some lunch on the table. The results turned out much better than I could have hoped. Everyone at the table really like it and Nicholas even went back for thirds!

Tomato Corn Chowder Recipe

Ingredients:

• 1 pint of grape or cherry tomatoes
• 1 can of corn, drained
• 1 green pepper, diced
• 1 can of chicken broth
• salt and pepper to taste
• a dash of cayenne pepper
• 1/2 cup of whole milk
• a handful of shredded cheddar cheese

Directions:

1. Dice the green pepper and add it to the bottom of a dutch oven, along with the corn.
2. Slice tomatoes into quarters and add them to the pot.
3. Add seasonings and stir until peppers are softened and corn starts to brown slightly.
4. Add chicken broth and enough water to fill the pot to your desired amount. (Add extra chicken broth if you are cooking for a large crowd)
5. When vegetables are cooked through and the soup is hot, carefully transfer about 3/4 of the soup to a blender. (Do this in small batches if you are cooking a lot of soup). Pulse the soup 4 or 5 times, just to break up the tomatoes and get a nicer consistency. 
6. Add the blended soup back into the pot. There should still be some visible vegetables.
7. Stir in milk and cheese just before serving.

For more lunch and dinner ideas, check out my recipes page.