• Prep Time:
  • Cooking Time:
  • Serves: 6 servings

Tomato And Corn Chowder

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 3/4 lb Baking potatoes; peeled and
  • -cut into half-inch dice
  • 1 tb Unsalted butter
  • 1 md Yellow onion; minced
  • 6 md Ears corn; shucked
  • 3 c Nonfat low-salt chicken
  • -broth
  • 1/2 c Heavy cream; optional
  • Salt and pepper
  • 4 Medium-size ripe tomatoes;
  • -peeled and seeded, chopped
  • -and drained
  • 1 tb Finely chopped fresh chives


Bring a large sauce pan three-quarters full of salted water to a boil. Add
the potatoes and cook until tender, about 10 minutes. Drain and reserve.

Melt butzer in a large soup pot over medium-high heat. Add onion and cook,
stirring occasionally, until soft, about 7 minutes.

Cut kernels from corn cobs, then scrape cobs to release liquid; set aside
juice and 1 cup kernels. Add remaining corn chicken broth, and 4 cups water
to soup pot, bring to a boil, and simmer until liquid is reduced by
one-quarter, 15 minutes.

In a blender puree mixture in batches on high speed until smooth, 2 to 3
minutes per batch. Strain through a fine sieve into a clean soup pan.

Add reserved corn, potatoes, and cream if desired. Season to taste with sak
and pepper. Warm over medium-high heat just until hot, 3 to 4 minutes. Add
tomatoes and cook 1 minute. Garnish with chives. Serve immediately. Serves

[Per serving (without options): Calories 192 (12% from fat), Fat 3 g (1 g
saturated), Protein 8 g, Carbohydrate 37 g, Fiber 4 g, Cholesterol 5 mg,
Iron 2 mg, Sodium 100 mg, Calcium 26 mg]

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