Corn Tomato Chowder Recipe

Name: Corn Tomato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups canned tomatoes; 2 cups vegetable broth; 1 onions or 1 green onion; ¼ cup macaroni or ¼ cup other pastas; 2 cups canned corn; 2 tablespoons butter; 3 tablespoons flour; 1 teaspoon salt; ¾ cup cream; ¾ cup milk; 1 green pepper; ½ cup grated cheese; ½ cup crouton

Servings: persons

2 cups canned tomatoes
2 cups vegetable broth
1 onions or 1 green onion
¼ cup macaroni or ¼ cup other pastas
2 cups canned corn
2 tablespoons butter
3 tablespoons flour
1 teaspoon salt
¾ cup cream
¾ cup milk
1 green pepper
½ cup grated cheese
½ cup crouton

1
Bring the tomatoes, water, and macaroni to a boil.
2
Chop the onion and add to the rest.
3
Simmer for 20-30 minutes.
4
Add the corn, and simmer about 10 more minutes.
5
In a separate pot, make a white sauce: Melt the margarine, and stir in the flour and salt.
6
Add the milk.
7
Stir very well with a wooden spoon or wire whisk while heating.
8
Add the cream, and continue heating.
9
Once the mixture starts to bubble, turn down the heat and keep stirring a couple minutes until the sauce is thick and smooth.
10
Combine the white sauce and soup.
11
Serve with grated cheese, chopped green pepper, and croutons.

535

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups canned tomatoes, 2 cups vegetable broth, 1 onions or 1 green onion, ¼ cup macaroni or ¼ cup other pastas, and more.

Yes, Corn Tomato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Tomato Chowder

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