Vegetarian

Corn and Tomato Chowder is for Dinner.

Corn and Tomato Chowder takes 10 minutes to prepare.

Corn and Tomato Chowder takes 30 minutes to cook.

Corn and Tomato Chowder makes 4 servings.

The ingredients for Corn and Tomato Chowder are:

1 1/2 cups peeled, diced plum tomatoes
3/4 teaspoon salt, divided
1 can yellow corn
1 tablespoon butter
1/2 cup finely chopped shallots
1 clove minced garlic
1 can (12 ounces) evaporated skimmed milk
1 cup chicken broth
1 tablespoon finely chopped fresh sage or 1 teaspoon sage
1/4 teaspoon black pepper
1 tablespoon cornstarch
2 tablespoons cold water

Here is how you make Corn and Tomato Chowder:

Place tomatoes in nonmetal colander over bowl. Sprinkle with 1/2 teaspoon salt, toss to mix well. Allow tomatoes to drain at least 1 hour.Heat butter in heavy medium saucepan over medium-high heat until melted and bubbly. Add shallots and garlic, reduce heat to low. Cover and cook about 5 minutes or until shallots are soft and ranslucent. Add evaporated milk, broth, sage and pepper. Bring to a boil over high heat. Reduce heat to low, simmer, uncovered, 10 minutes.Add corn, return to boil over medium-high heat. Reduce heat to low, simmer, uncovered, 15 minutes more. Dissolve cornstarch in water. Add to chowder, mixing well. Stir until thickened. Remove from heat, stir in drained tomatoes and remaining 1/4 teaspoon salt. Spoon into bowls. 4 servings.Number of Servings: 4Recipe submitted by SparkPeople user LIZHONIG.

The nutritional information for Corn and Tomato Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 182.2

• Total Fat: 4.0 g
• Cholesterol: 12.7 mg
• Sodium: 926.3 mg
• Total Carbs: 29.4 g
• Dietary Fiber: 1.8 g
• Protein: 10.0 g