Tomato Corn Chowder: a Comforting Riot of Color in a Bowl

Tomato Corn Chowder
The mountain of snow outside keeps on growing. At some point, it will be higher than the swingset. The snow keeps on falling, right along with the temperature. I’m cold, chilled all the way to the ends of my elbows. I went for a long run at the gym this morning and got so chilled outside that I resolved never to work out again this winter. My body wants comfort, not sweat. It wants cream, and cheese, and warm things that I can cup with my chapped hands. This colorful tomato corn chowder is the right soup to fight this weather.

Snowy DayI came right home from my sweaty run and whipped this up for lunch. It was like I was in a trance, driven by my need for comfort food. As the vidalia onions softened in the butter, and finally yielded completely to the onslaught of sherry, I finally felt myself thaw a little. Today lunch was going to be something special. Something that would warm me to the core.

The tomato corn chowder was on the table in less than 15 minutes. Although it looks creamy and decadent, it only has a quarter cup of heavy cream. The chunkiness comes from the tomatoes and the softened onions. I ripped chunks of pretzel bread to dip into it, and for a little while, the winter was bearable.

Summer swimsuit season is still months away, right? This winter weather is harsh enough. Be good to yourself by taking a little time to nourish your soul and your belly. I promise you, the world looks a lot brighter this afternoon now that my belly is full of this tomato corn chowder.

Tomato Corn Chowder: a Comforting Riot of Color in a Bowl
  • 1 vidalia onion, diced
  • 1 28 ounce can of diced tomatoes
  • 1 cup of frozen corn kernels (or the shucked kernels of one fresh ear of corn)
  • ½ cup of chicken stock
  • ¼ cup of Sherry
  • ¼ cup of heavy cream
  • 1 tablespoon of salted butter
  • 4 tablespoons of sugar
  • 1 teaspoon of salt (or more to your liking)
  • Optional: ⅓ cup of mozzarella or Mexican melting cheese
  1. In a medium saucepan, melt the butter over medium heat.
  2. Chop the vidalia onion, and add it to the butter. Saute until soft and translucent, about five minutes.
  3. Add the sherry and stir well. Continue to saute for another 2-3 minutes, until most of the sherry has evaporated.
  4. Add the corn kernels and give a good stir.
  5. Add the tomatoes and stir again. Saute for another 2-3 minutes, until hot and bubbling.
  6. Add the chicken stock, stir well, and bring to a sizzle. Cook for another 2-3 minutes.
  7. Stir in the heavy cream and cook until bubbling.
  8. Now your soup is ready to serve. This is the point when I thoroughly go over the top and throw in some shredded melting cheese, like mozzarella or Mexican quesadilla cheese. Why hold back in times of need?

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