| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Onions or to taste (up to 4) |
| 2 |
ts |
Oregano; dried |
| 1 |
ts |
Thyme; dried |
| 15 |
md |
Fresh tomatoes; about (or (1) 28 oz can crushed tomatoes and 3 fresh ones, as a garnish, chopped and added after any pureeing you might fancy) |
| 4 |
c |
Water; veggie stock, chicken stock, white wine for part of it |
| 2 |
c |
Corn kernels; fresh or frozen |
| 1/4 |
c |
Minced parsley |
|
|
White pepper |
INSTRUCTIONS
chop what must be chopped and dump into your soup pot. I prefer to puree
the tomatoes before I add them. But you can do it when you prefer. I would
recommend that you do it before you add the corn however.
Variations:
Tomato and Corn "Chowder": terrific on a hot day with plain non fat
yoghurt. Of course, you may use milk or cream if you desire Posted to
fatfree digest V97 #179 by Gloriamarie Amalfitano <gma@adnc.com> on Aug 14,
1997
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