Friday, September 25, 2015

Tomato Corn Chowder


Fall is in the air...and soups are on the menu! For this week's Flashback Friday recipe, I'm featuring one of our favorite fall soups. This tomato-corn chowder is based on a recipe that I clipped from a paper many years ago. It has a south-of-the-border flavour to it and was first posted here in August of 2008 as Mexican Tomato Chowder.  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!)

    ReplyDelete
  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!

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

    ReplyDelete
  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!!!!

    ReplyDelete
  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!

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

    ReplyDelete
  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.

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

    ReplyDelete
  9. 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.

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

    ReplyDelete
  11. 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!

    ReplyDelete