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Soup: Corn And Tomato Chowder

Source of Recipe


Internet






List of Ingredients



• 1 1/2 cups diced, peeled plum tomatoes
  
• 3/4 teaspoon salt, divided
  
• 2 ears of corn, husks removed
  
• 1 tablespoon margarine
  
• 1/2 cup finely chopped shallots
  
• 1 garlic clove, minced
  
• 1 (12 ounce) can evaporated skim milk
  
• 1 cup chicken broth
  
• 1 tablespoon finely chopped fresh sage, 1 teaspoon rubbed sage
  
• 1/4 teaspoon freshly ground black pepper
  
• 1 tablespoon cornstarch
  
• 2 tablespoons cold water
  






Instructions



1. Place tomatoes in nonmetal colander over bowl. Sprinkle 1/2 teaspoon salt on top; toss to mix well. Allow tomatoes to drain at least 1 hour.
   
   
2. Meanwhile, cut corn kernels off the cobs into small bowl. Scrape cobs with dull side of knife to extract liquid from cobs into same bowl; set aside. Discard 1 cob; break remaining cob in half.
   
   
3. Heat margarine in heavy medium saucepan over medium high heat until melted and bubbly. Add shallots and garlic; reduce heat to low. Cover and cook about 5 minutes or until shallots are soft and translucent.
   
   
4. Add milk, broth, sage, pepper and reserved corn cob halves. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 10 minutes. Remove and discard cob halves.
   
   
5. Add corn with liquid; return to a boil over medium high heat. Reduce heat to low; simmer, uncovered, 15 minutes more. Dissolve cornstarch in water; add to chowder, mixing well. Stir until thickened.
   
   
6. Remove from heat; stir in drained tomatoes and remaining 1/4 teaspoon salt. Spoon into bowls. Garnish with additional fresh sage, if desired.
   
   
7. This recipe yields 6 appetizer servings.
   
   
8. Exchanges Per Serving: 1 Starch, 1/2 Fat.
   
   
9. Nutrition Facts: (3/4 cup): Calories 110; Calories from Fat 21%; Total Fat 3g; Saturated Fat 1g; Protein 6g; Carbohydrates 16g; Cholesterol 2mg; Sodium 559mg; Dietary Fiber 1g.