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Home Yellow Squash Casserole With Milk

Spicy Tomato Corn Chowder Recipe

Ingredients

How to make it

  • In a large saucepan coated with vegetable cooking spray, heat oil over medium-high heat. Add corn and basil; saute 2 minutes. Add broth, tomato soup, hot sauce, salt and pepper. Bring to a boil; cover. Reduce heat, simmer 20 minutes.
  • Per serving: 140 cals; 3 g protein; 4 g fat; 0 mg chol; 25 carbs; 385 mg sodium; 2 g fiber.
  • Recipe as given above is as published in an old Woman's Day magazine.
  • As I make it: This little workhorse recipe lets me take off in any direction and somehow it still works. I have never made it exactly as written; I always treat it as a starting point if only because of what ingredients I do or don't have on hand. I use plain EVOO, fresh garlic or jarred if necessary, and canned corn when I'm out of frozen or fresh. Dried basil or fresh. Or none. Instead of hot sauce, I may add about chopped green chiles to taste (canned or fresh; if fresh, I saute them with the veggies). We really like about 2 ounces of canned green chiles in this. I don't use canned soups much any more, so next time I plan to try a can of pureed tomatoes. I have no doubt it will be good. I think I'll also use some pureed chipotle en adobe instead of hot sauce.

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The Cook

chilehigh Washington, DC

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