Tomato chowder recipe
information
Sweet and spicy in flavour, this colourful chowder makes good use of canned foods.
ingredients
298g (10 1/2 oz) can condensed tomato soup, undiluted
400 ml (3/4 pint) milk
396 g (14 oz can) can tomatoes, sieved
1 x 326 g (11 1/2 oz) can sweetcorn, drained
1 tbsp Worcestershire sauce
1 tsp spoon sugar
Salt and freshly ground black pepper
100 g (4 oz) grated Cheddar cheese to finish
400 ml (3/4 pint) milk
396 g (14 oz can) can tomatoes, sieved
1 x 326 g (11 1/2 oz) can sweetcorn, drained
1 tbsp Worcestershire sauce
1 tsp spoon sugar
Salt and freshly ground black pepper
100 g (4 oz) grated Cheddar cheese to finish
method
1. Combine all the ingredients with seasoning to taste in a large saucepan and bring slowly to the boil, stirring constantly.
2. Pour into a hot serving bowl or individual bowls and sprinkle the top with the grated cheese.
3. Put under a preheated hot grill for 5 minutes or until the cheese melts and is bubbling. Serve immediately.
2. Pour into a hot serving bowl or individual bowls and sprinkle the top with the grated cheese.
3. Put under a preheated hot grill for 5 minutes or until the cheese melts and is bubbling. Serve immediately.
serving amount
serves 4 to 6.
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
