Smoky Tomato Corn Chowder


Smoky Tomato Corn Chowder

Yes, chowder made with macaroni instead of potatoes, and tomatoes too. White corn, peas, lima beans, roasted tomato and sweet red roasted pepper. Garlic, thyme, smoked paprika, liquid smoke – fresh basil too! Chowder it with FORAGER CASHEWMILK YOGURT and extra virgin olive oil! A Treat to be sure as is, but I went a bit further and added sliced veggie hot dogs.

Makes 29 cups

12 c. water

2 T. salt

2, sm. yellow onions, peeled and cut into 1/2 inch squares

9 oz. bag froz. lima beans


16 oz. box elbow macaroni – I used Mueller’s brand, my mother’s favorite

2 T. SPICE TIME IMITATION CHICKEN BOUILLON


29 oz. can white sweet corn, including liquid from can – I used HANOVER brand

12 oz. bag froz. peas – I used PictSweet brand

28 oz. can Dei Fratelli FIRE ROASTED CRUSHED TOMATOES

14.5 oz. Dei Fratelli Chopped Italian Tomatoes

10.5 oz. can Condensed Tomato Soup – I used American Beauty brand

12 oz. jar Sweet Red Roasted Peppers, including liquid, diced 3/4 inch squares

1/2 t. dried thyme, crushed till fine between fingers

1 T. garlic powder

1 T. onion powder

2 t. smoked paprika

1 T. dried basil

1/2 t. ground allspice

1/4 t. red cayenne pepper

fresh grind black pepper to taste

1 T. liquid smoke

2 T. granulated sugar


3 T. cornstarch mixed with 1/3 C. carrot juice in separate cup till dissolved

2 T. potato starch/flour mixed with 1/4 c. water in separate cup till dissolved


1/4 c. extra virgin olive oil


1 c. FORAGER CASHEWMILK PLAIN YOGURT


12 oz. pkg. LIGHTLIFE SMART DOGS (veggie hot dogs), thawed and cut into 1/4 inch thick disks

1 c. additional FORAGER PLAIN YOGURT

a bunch of fresh basil s†rips

fresh grind black pepper

drizzle of extra virgin olive oil


1- In extra-large soup pot combine water, salt and onions. Bring to boil and cook about 5 minutes till nearly tender.

2- Add lima beans and cook till plump and onion is tender.

3- Add macaroni and SPICE TIME BOUILLON, stir and cook till nearly tender.

4- Add corn through granulated sugar on ingredient list, stirring after each addition. Return to soft boil.

5- Add liquid cornstarch, stirring till mildly thickened, then continue to cook for 5 minutes.

6- Add liquid potato flour, stirring till thickened, then continue to cook about 5 minutes.

7- Add olive oil, stirring well to incorporate.

8- Add sliced hot dogs, FORAGER PLAIN YOGURT, again stirring to incorporate the yogurt.

9- Continue to cook on low heat 10 minutes, then remove from heat till ready to reheat and serve.

10- When ready to serve, add one additional cup FORAGER PLAIN YOGURT. Stir and cook 5 minutes or till steamy hot.

11- Salt and pepper to taste and add more liquid smoke if desired. I added 1 Tablespoon more.

12- Serve topped with fresh basil strips, fresh black pepper grind and a drizzle of extra virgin olive oil.


Notes: Usually I cook the macaroni separately and add it to the soup after it’s drained and after the soup has been assembled and cooked. This time I decided to measure the water needed to cook one pound of macaroni, knowing all along that I was going to keep the water. It’s just easier, and I don’t have to deal with draining a big pot of boiling water into the colander in the sink. It worked out beautifully.

Most soups the next day lose something in flavor and texture; this one did not. In fact, the entire soup was actually creamier including all the veggies, so I was pleased.

This recipe yields a lot, so make sure your pot is big enough if you’re a home chef. If not, then cut the recipe in half or by one third – you decide.






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