| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | 1 | Servings | ||
INGREDIENTS
| 3 | Onions or to taste, up to 4 | |
| 2 | t | Oregano, dried |
| 1 | t | Thyme, dried |
| 15 | 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2035
Calories From Fat: 985
Total Fat: 112.4g
Cholesterol: 298.5mg
Sodium: 4708.4mg
Potassium: 5953.3mg
Carbohydrates: 226.2g
Fiber: 50.6g
Sugar: 91.6g
Protein: 66.3g