Fresh Corn and Tomato Chowder

[Guest guest]

Fresh Corn and Tomato Chowder

 

 

Tonight, turn a predictably bland can of soup into an

unexpectedly appealing entrée. Serve with rye bread;

roasted beets; sliced peaches for dessert.

 

 

Ingredients

 

 

2 - ears fresh corn

1/2 - red or green bell pepper, seeded and diced

1 - pinch thyme or oregano

1 - can reduced-fat cream of celery soup (10 oz.)

2 cups low-fat milk

1 - large vine-ripened tomato, seeded and diced

 

 

Preparation - Estimated cooking time: under 30 minutes

-

1 Cut corn kernels from cobs using a serrated knife.

2 Spray a dutch oven or deep skillet with nonstick

cooking spray; heat pan over medium-high heat. Add

corn and bell pepper and cook, stirring, until the

vegetables are warmed through, about 4 minutes. Season

with thyme or oregano, salt and pepper.

3 Add soup and milk; stir until hot but not boiling.

Add tomato and heat a few seconds. Ladle into bowls

and garnish with more herbs or sliced scallions.

 

 

 

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