Tomato Corn Chowder Recipe

Name: Tomato Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

474

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 1/2 cups onions, chopped, 1 teaspoon oregano, 1 teaspoon thyme, and more.

Yes, Tomato Corn 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.

Tomato Corn Chowder

How did you like this recipe?

Frequently Asked Questions