Return to Content

Tomato-Corn Chowder

by

Yield: Serves 4

Don't be surprised by the delicate pink color of this chowder.

Ingredients:

  • 1 quart milk
  • 1 cup tomato puree
  • 2 leaves basil
  • 2 stalks celery, chopped
  • 2 potatoes, peeled and chopped
  • 2 cups cooked corn, canned or fresh
  • Salt and pepper to taste

Instructions:

Combine milk, tomato puree, basil, and celery in soup kettle. Simmer, uncovered, 10 minutes. Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in kettle, season with salt and pepper, and heat. Do not boil.
Updated Tuesday, September 18th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order