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Tomato Corn Chowder


Fall is in the air and soups are on the menu! I'm featuring one of our favorite fall soups...a chowder with a south-of-the-border flavour that is based on a recipe that I clipped from a paper many years ago. Fresh herbs are wonderful...but dried oregano and basil are fine as well.  It's a great way to use those end-of-the-season tomatoes.
 
Mexican Tomato Chowder
  • 2 pounds field tomatoes 
  • 1 large onion 
  • 1 clove garlic, minced 
  • 3 cups chicken broth 
  • 1 large can black beans, drained (19 oz.) 
  • 1 can beans in tomato sauce 
  • 2 cups sweet corn kernels (fresh, canned or frozen) 
  • 1 tsp. each of salt, oregano and basil (more if using fresh herbs)
  • pinch of cayenne pepper (make that a generous pinch...if you like a little zip)
  • 1/4 cup of chopped fresh cilantro
  1. Scald tomatoes to remove skins and chop coarsely. 
  2. In large saucepan, cook onion and garlic in 1 tablespoon oil over medium heat until softened (about 3 minutes). 
  3. Stir in stock, chopped tomatoes, corn, beans, salt, oregano, basil and cayenne. 
  4. Bring to boil; reduce heat and simmer for about 15 minutes. 
  5. Stir in cilantro and serve. 
  6. Top each serving with a dollop of sour cream.

12 comments:

  1. I know I'm going to love this soup! I must be a Spanish Mennonite! (Hey, I WAS born in Uruguay!)

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  2. Hey me too..love the spices in Mexican foods. I'll just stick to my Russian Mennonite roots..maybe they also liked spicey things!

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  3. I'll run for my sombreo! Bring on the spice, the soup looks so good. Kathy

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  4. Yum! Got the ingredients for a great hearty spicy chili for this weekend but this looks like I could easily make it too! What about that loaf of bread there...hmmmm...looks good too. Back to my first pickling experience...happy weekend and I'll be reporting in if I can get my first ever pickles canned without any explosions!!!!

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  5. Judy, my hubby will love this soup for sure; and yes I have the same 35 year old pyrex bowl. It belonged to my mother-in-law. She also used it for soup--her specialty was dutch meatball soup. She would make a pot and bowl full on Sundays when all her kids and grandchildren would come home after church. She now lives in glory and her soup bowl lives with me!

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  6. i will absolutely love this soup . .I'm nearly certain that I have some mexican roots somewhere.

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  7. looks yummy, all these fall recipes and i am not ready to let summer go yet...we have an amazing summer weekend yet.
    my kids love soup so you betcha i am going to try this one.

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  8. One more recipe to keep!! Y'all rock!

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  9. I tried Ellen's Mexican Corn Soup last night and we loved it! I'll have to try this, too! Thank you!

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  10. oooh this looks good. I almost made something similar yesterday but did a layered rice bowl deal instead. BUT there is enough leftover that it probably will turn into this but with that cilantro lime rice included.

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  11. Yum - that looks amazing and sounds delicious!! It's soup season :).

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  12. I don't like spicy hot foods but this sounds so delicious and heart warming on these damp cool days that I gathered the ingredients and will make it on the weekend. Thanks!

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