Tomato Corn Chowder

1. 1

   Empty a can of creamed corn into a pot atop the stove. Add chopped tomatoes and juice, a cup of chicken stock (or a cup of water and a chicken bouillon cube) and dehydrated onion. Heat to boiling. Add pepper, cayenne pepper, dehydrated garlic powder, and salt to taste, then simmer until served.

2. 2

   Because the creamed corn thickens up the tomato juice, this feels like eating a chowder with cream and potatoes in it. Both can be added in, but this chowder is satisfying on its own.

3. 3

   Also, this makes a nice base for Manhattan Clam Chowder.

* Per serving · 4 servings · Values may vary.

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