Thursday, January 28, 2010

Corn and Tomato Chowder

1 1/2 cups peeled plum tomatoes
3/4 teaspoon salt
2 cans organic corn
1 tablespoon butter
1/2 cup onion
1 clove garlic
1 cup low fat milk
1 cup organic chicken broth
1 tablespoon sage
1/4 teasponn pepper
1 tablespoon MJF chill over powder
2 tablespoons cold water

1. Place tomatoes in plastic colander and sprinkle with salt. Let drain 1 hour.
2. In medium saucepan add butter and onion over med-high heat until bubbly. Reduce heat and cook 5 minutes. Add milk, broth, sage, pepper and corn. Bring to boil then reduce to simmer uncovered 10 minutes.
3. Dissolve chill over powder in water add to chowder, mixing well. Return heart to low and cook 15 minutes. Stir until thickened. Remove from heat and serve.

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