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| Corn & Tomato Soup
2 tablespoons of butter or margarine
1 medium onion, chopped
two 10 3/4 ounce cans of condensed chicken broth
2 cups of corn kernels
2 cups of chopped tomatoes
1 bay leaf
a generous dash of pepper
1 cup of milk
In a 3 quart saucepan over medium high heat, in hot butter, cook onion until tender, stirring often.
Stir in broth, corn, tomatoes, bay leaf and pepper. Over high heat, heat to boiling. Reduce heat to low. Cover, simmer for 25 minutes. Discard the bay leaf. Stir in milk, heat through. Yield 6 cups
Winter corn & Tomato Soup - Prepare as above but substitute one 16 ounce can of whole kernel corn for fresh corn and one 16 ounce can of tomatoes, chopped for tomatoes.
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