Tomato Corn Chowder
Tomato Corn Chowder
1 large onion, diced
1 20 oz. can of Loma Linda Big Franks – dice them up and save broth from can
1 T. oil
1 28 oz. can of Tomato Puree
1 14 oz can of Petite diced Tomatoes
3 potatoes, diced
3 c. water
2 c. frozen or fresh corn
1/2 t. paprika
1 t. ground cayenne pepper – more or less depending on how hot or mild you like it
1 T. sugar
salt to taste
12 oz can of non-fat evaporated milk or 2 c. unsweetened soy milk
In a 8 qt. pot, heat oil and add diced up Big Franks and onions, Toss frequently until browned. Stir in the broth from the Big Frank can.
Add remaining ingredients, except corn. Bring to a boil, cover and cook until potatoes are almost tender, stirring occasionally. This will be about 10 minutes. Add corn and cook for about 5 more minutes.
Remove the pot from the heat and stir in the milk of choice. Serve.
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