Tomato-corn Chowder
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Soups | 1 | Servings | |
INGREDIENTS
| 1 | qt | Milk |
| 2 | c | Corn, cooked |
| 1 | c | Tomato puree |
| Salt and pepper to taste | ||
| 2 | Fresh basil leaves, chopped | |
| 2 | Ribs celery, chopped | |
| 2 | Potatoes, peeled & chopped |
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. Posted to recipelu-digest Volume 01 Number 444 by RecipeLu <recipelu@geocities.com> on Jan 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1871
Calories From Fat: 192
Total Fat: 21.6g
Cholesterol: 78.1mg
Sodium: 874.4mg
Potassium: 4321.4mg
Carbohydrates: 371.6g
Fiber: 26.4g
Sugar: 58.6g
Protein: 50.5g