Corn & Tomato Soup--winter & summer versions

novamc1 · ‎07-02-2015

This is a good and very basic one. We're eating a lot more soups these days. Many other variations and ingredient additions can be found online.

Canned tomatoes and corn can sub for fresh during winter.

CORN & TOMATO SOUP--makes 6 cups

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2 tablespoons butter

1 medium onion, chopped

2 cans (10-oz. each) chicken broth

2 cups fresh corn kernels or substitute 1 (16-oz.) can of corn

2 cups chopped tomatoes (or one 16-oz. can)

1 bay leaf

Generous dash of pepper

1 cup milk.

In 3-qt. saucepan over medium-high heat in hot butter, cook onion until tender, stirring often

Stir in broth, corn, tomatoes, bay leaf and pepper.

Cover, simmer 25 minutes.

Discard bay leaf.

Stir in milk, heat through.

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Recipe from 1984 Campbell's Great American Cookbook

Harpa · ‎03-10-2010

Thanks for posting, @novamc1 ! I was just thinking that I love soup, but don't often make it. Great recipe to try!

novamc1 · ‎07-02-2015

@Harpa

Think of all the things that could be made from this basic mix.........add chicken, celery, carrots, noodles or pasta varieties, different seasonings........I like the opportunities to try adding what I like.

ahoymate · ‎05-30-2010

IMO: 2 cans of chicken broth will dominate the flavor.

novamc1 · ‎07-02-2015

@ahoymate

The broth probably won't dilute flavor if cans of concentrated chicken broth are used, and I believe that is what is intended in this recipe, considering the source (Campbell's Soup Company).

On the other hand, if you want to add something like rice, noodles, barley, pasta, the unconcentrated brands of broth might work better in some recipes.

I've used the recipe as a starting guide for coming up with my own concoction.

The idea of a corn and tomato combination for soup supposedly was born in the 1800's, with the invention of canning to preserve certain vegetables. This made the soup practical to make year-round, even when fresh vegetables weren't available.