Berkshire Corn and Tomato Chowder


1 onion, finely chopped
4 tablespoons butter
1 bayleaf
2 tablespoons flour
2 cups canned tomatoes
2 tablespoons sugar
2 cups water
2 cups canned corn
salt and freshly ground pepper
1/2 cup cream
1 or 2 egg yolks


Cook the onion and butter until the onion is soft but not brown. Add the bay leaf and flour, and mix well. Add all the other ingredients except egg yolks and cream, and simmer for 30 minutes. If you wish, strain the soup, or whirl it in the blender. Just before serving, add the egg yolks beaten into the cream. Garnish with croutons.


Serves 6


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