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 fromĀ 5 Star Sensations, 1991, The Auxiliary of University Hospitals of Cleveland, Susan Wyler, p 77.

Total Time1 hr 15 mins
Course: Soups
Servings: 6 servings
Author: Catherine Christiano


  • 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.