Tomato Corn Chowder

Name: Tomato Corn Chowder
Ingredients: 2 tablespoons vegetable oil; 1 1/2 cups onions, chopped; 1 teaspoon oregano; 1 teaspoon thyme; 1 (28 ounce) can crushed tomatoes; 2 cups fresh tomatoes, diced; 4 cups water; 1/4 cup flour; 1 cup heavy cream; 2 cups corn; 1/4 cup parsley, minced; 1/2 teaspoon salt; pepper

13 ingredients

7 steps

Ingredients

2 tablespoons vegetable oil
1 1/2 cups onions, chopped
1 teaspoon oregano
1 teaspoon thyme
1 (28 ounce) can crushed tomatoes
2 cups fresh tomatoes, diced
4 cups water
1/4 cup flour
1 cup heavy cream
2 cups corn
1/4 cup parsley, minced
1/2 teaspoon salt
pepper

Directions

1

In a large soup pot, heat the oil and saute the onions with the oregano and thyme over medium heat until browned.
2

Add the canned and fresh tomatoes, then the water.
3

Lower the heat and simmer 30 minutes, covered, stirring occasionally.
4

Mix flour and cream together in a bowl until smooth.
5

Stir about a ladle's worth of soup into the cream. Stir in another ladle of soup, and then add the mixture to the soup.
6

Simmer on very low heat, adding the corn, parsley, salt and pepper.
7

Simmer 15 minutes uncovered and serve.

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