Recipe: Tomato-Corn Chowder

Betsy.at.TKL (09:58:08 AM) :

From: Susan Moyers Porter
Newsgroups: rec.food.recipes
Date: 19 Dec 1995

Tomato-Corn Chowder
"Don't be surprised by the delicate pink color of this chowder."

1 quart milk
2 cups cooked corn, canned or fresh
1 cup tomato puree
salt & pepper to taste
2 leaves basil
2 stalks celery, chopped
2 potatoes,
peeled & chopped

Combine milk, tomato puree, basil and celery in soup kettle. Simmer, uncovered, 10 minutes. Do not boil. Remove from heat and strain. Return liquid to kettle; discard solids. Cook potatoes in separate saucepan in boiling water 15 minutes or until tender. Drain. Add potatoes and corn to liquid in kettle, season with salt and pepper, and heat. Do not boil.