Corn - Tomato Chowder
This is a great soup to make in late summer when corn and tomatoes can be found at local farm stands and evenings start to get a bit cooler.Based on a recipe from 5 Star Sensations, 1991, The Auxiliary of University Hospitals of Cleveland, Susan Wyler, p 77.
Servings: 6 servings
- 1/4 pound thick cut applewood bacon trim of excess fat, dice 1/4"
- 3 cups yellow onion diced 3/8", approximately 2 large onions
- 2 tablespoons all-purpose flour
- 3 cups tomatoes field tomatoes are best, approximately 2 large, peeled, seeded and diced 1/2"
- 1 quart fat-free milk preheated in microwave
- 1 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon crumbled sage
- 1/8 teaspoon grated nutmeg
- 1 small bay leaf
- 2 medium red potates do not peel, dice 3/8"
- 2 cups corn kernels from approximately 2 ears of corn
- 3/4 teaspoon fresh lemon juice
- dash cayenne pepper
- Place a 6 quart stock pot over medium heat. Add bacon and onions. Cook, stirring frequently until onion is softened and translucent, approximately 5 minutes. Sprinkle in flour; cook, stirring, about 2 minutes, do not allow flour to brown. Add tomatoes; stir to combine.
- Gradually stir in milk; mixture will thicken. Add seasonings, salt, pepper, sage, nutmeg and bay leaf. Bring to a boil then add diced potatoes. Reduce heat, simmer, partially covered, stirring occasionally for 10 minutes.
- Add corn; simmer, partially covered, until corn and potatoes are tender, approximately 10 minutes. Stir in lemon juice and cayenne. Season with additional salt and pepper to taste. Serve hot.