Tomato Corn Chowder Recipe
Five common ingredients are all you'll need to prepare Sue McMichael's
hearty full-flavored chowder. "This is a terrific soup, particularly as
the cooler season sets in," writes the Redding, California cook. And at
55¢ a bowl, it's economical as well.
9 Servings
Prep: 10 min.
Cook: 40 min.
Ingredients
4 bacon strips, diced
1 large onion, chopped
2 cans (15-1/4 ounces each) whole kernel corn, undrained
2 cans (14-1/2 ounces each) diced tomatoes, undrained
4 medium potatoes, peeled and diced
Directions
In a large saucepan, cook bacon over medium heat until crisp. Remove to
paper towels. drain, reserving 1 tablespoon drippings.
In the drippings, saute onion until tender. Add the corn, tomatoes and
potatoes. Cook over medium heat for 25-30 minutes or until potatoes are
tender. Sprinkle with bacon. Yield: 9 servings.
Nutrition Facts: 1 serving (1 cup) equals 181 calories, 6 g fat (2 g
saturated fat), 7 mg cholesterol, 268 mg sodium, 26 g carbohydrate, 3 g
fiber, 4 g protein.
Tomato Corn Chowder published in Quick Cooking November/December 2001,
p33
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