Recipe

Spicy Tomato Corn Chowder Recipe

	Chilehigh / All my dishes 1 year, 8 months ago This fast chowder is easily changed to personal taste. Spice it up, spice it down with garlic and/or chiles; make it thick with corn, or more soupy. Whatever, it's always tasty. Did I mention FAST? Prep:10m Cook:22m Servings:4	Chilehigh
	fast easy

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Ingredients

2 teaspoons roasted garlic flavored vegetable oil

10-ounce package frozen whole-kernel corn, thawed

1 1/2 teaspoons dried basil

14-1/2 oz can no-salt-added chicken broth

10-1/2 oz can reduced-fat-reduced-sodium tomato soup

1/2 teaspoon hot sauce

1/4 teaspoon salt

1/4 teaspoon pepper

Directions

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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