Title: Tomato-Corn Soup
Categories: None
Yield: 1 Servings

3 Onions or to taste (up to 4)
2 ts Oregano; dried
1 ts Thyme; dried
15 md Fresh tomatoes; about (or
-(1) 28 oz can crushed
-tomatoes and 3 fresh ones,
-as a garnish, chopped and
-added after any pureeing
-you might fancy)
4 c Water; veggie stock, chicken
-stock, white wine for part
-of it
2 c Corn kernels; fresh or
-frozen
1/4 c Minced parsley
White pepper

chop what must be chopped and dump into your soup pot. I prefer to puree
the tomatoes before I add them. But you can do it when you prefer. I would
recommend that you do it before you add the corn however.

Variations:

Tomato and Corn "Chowder": terrific on a hot day with plain non fat
yoghurt. Of course, you may use milk or cream if you desire Posted to
fatfree digest V97 #179 by Gloriamarie Amalfitano on Aug 14,
1997