Appetizers / Soups / Salads

Corn Tomato Chowder takes 15 minutes to prepare.

Corn Tomato Chowder takes 25 minutes to cook.

Corn Tomato Chowder makes 4 servings.

The ingredients for Corn Tomato Chowder are:

ngredients:
1 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large jalape?o, seeded and finely chopped
4 cups frozen or fresh corn
1 medium potato, diced
2 teaspoons sugar
1 1/2 teaspoons dried oregano
1 1/2 teaspoons sea salt
1 teaspoon fresh cracked black pepper
1 teaspoon ground cumin
1 teaspoon mustard powder
3/4 teaspoon cayenne
pinch of turmeric
juice from 1/2 lemon (1 1/2 tablespoons)
3 cups tomato juice
1 cup low fat milk

Here is how you make Corn Tomato Chowder:

Heat the olive oil in a large saucepan over medium heat. When hot, add the onion to the pan and stir for 5 minutes or until the onion is translucent. Add the garlic and jalape?o and continue to saut? for 2 to 3 minutes. Now add the remaining ingredients except for the cream and pour in the tomato juice. Bring to boil, reduce the heat to low and simmer, uncovered for 10 to 15 minutes.Pour in the milk and simmer for another 5 minutes over low heat.Partially blend the soup with an immersion blender or in batches in a food processor or blender.Taste for seasoning and serve hot, garnished with fresh grated Cheddar or jack cheese.Serving Size:?4

The nutritional information for Corn Tomato Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 304.8

• Total Fat: 5.1 g
• Cholesterol: 1.3 mg
• Sodium: 992.9 mg
• Total Carbs: 63.8 g
• Dietary Fiber: 7.2 g
• Protein: 10.5 g