Wednesday's Chow - Tomato Corn Chowder

Hi!  Sorry today's post is so late. This week's guest, Roseanne Dowell is sharing a nice Fall recipe with us.  If you missed her Monday post, Geriatric Rebels, be sure and check it out now.  Love comes in all shapes, sizes and ages!

 

Tomato Corn Chowder

by Roseanne Dowell

 

This is a warm, hearty soup, great for a cold day.

 

4 large ears of corn on the cob or 1 pkg frozen corn

1 medium onion chopped

1 celery stalk, thinly sliced

4 small potatoes, diced

3 med. Tomatoes, coarsely chopped

1 tsp. salt

¼ tsp pepper

½ tsp dry basil

3 c. chicken or vegetable stock

1 c half and half – I use fat free

3 T. butter

1 clove garlic minced

1 large carrot

½ c chopped parsley

If using cobbed corn, cut the corn from the cob, leaving kernel bases attached. With back of the knife scrape cobs to extract the creamy pulp. Set aside. If using frozen corn, skip this part. Heat butter over medium heat in a 5 quart sauce pan. Add onions, garlic, celery, and carrot. Cook, stirring occasionally, until vegetables are soft – about 10 min. Add potatoes, tomatoes, seasonings, stock , parsley, and corn to pan. Reduce heat. Cover and simmer until potatoes are fork tender. (about 30 min) Add half –half and heat through. Do NOT boil.