| 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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