Corn Chowder

Recipe Ingredients

1		Chowder Base - (see recipe)
1/2 cup	55g / 1.9oz	Sliced carrots
1		Sweet red or green pepper - diced
2 cups	125g / 4.4oz	Frozen corn kernels
1 cup	237ml	Reduced-sodium vegetable or chicken broth - defatted
1		Whole tomatoes in juice - (28 oz)

Recipe Instructions

Prepare or reheat chowder base. Add carrots, peppers, corn, and broth.

Pour tomatoes (with juice) into a blender and chop with 2 or 3 on/off turns; stir into chowder. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 15 minutes until carrots are tender.

This recipe yields 10 1/2 cups

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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