HAVRVEST TOMATO CORN CHOWDER

Havrvest Tomato Corn Chowder image

Havrvest is harvest with a Boston accent when you can't correct the speling of the title. If you are fortunate to have a surplus of tomatoes or corn you can substitute them for the canned ingredients. If the Chowdah gets to thick, add a bit of milk.

Provided by Lorac

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

6 slices bacon, cut into 1 inch pieces
1 onion, chopped
2 celery ribs, chopped
2 medium potatoes, peeled and diced
1 (14 ounce) can chicken broth or 1 (14 ounce) can vegetable broth (reduced sodium)
2 (14 1/2 ounce) cans tomatoes or 2 quarts fresh tomatoes, peeled and diced
1/2 teaspoon sweet paprika
1/4 teaspoon garlic powder
2 dashes hot sauce
1 1/2 cups fresh corn or 1 1/2 cups frozen corn
1 cup heavy cream

Steps:

Cook bacon in a soup pot until browned but not crisp.
Drain off all but 2 tbls of the fat, then add onions and saute until transparent.
Add celery, potatoes and broth, bring to a boil, reduce heat and simmer until potatoes are almost tender.
Add tomatoes, paprika, garlic powder and hot sauce, bring to a boil, reduce heat and simmer 10 minutes.
Add corn and simmer 5-10 minutes.
Stir in cream and serve.

Nutrition Facts : Calories 516, Fat 30.3, SaturatedFat 16, Cholesterol 89.7, Sodium 485.3, Carbohydrate 55, Fiber 8.3, Sugar 13.1, Protein 12.9

*** Explore more Havrvest Tomato Corn Chowder Recipes »

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