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
- 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
- Dice the green pepper and add it to the bottom of a dutch oven, along with the corn.
- Slice tomatoes into quarters and add them to the pot.
- Add seasonings and stir until peppers are softened and corn starts to brown slightly.
- 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)
- 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.
- Add the blended soup back into the pot. There should still be some visible vegetables.
- Stir in milk and cheese just before serving.
For more lunch and dinner ideas, check out my recipes page.