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Corn and Tomato Chowder

2 tbsp butter or margarine (30 ml)
¼ cup chopped onion (50 ml)
¼ cup chopped celery (50 ml)
1 garlic clove, minced 
2 tbsp flour (30 ml)
2 cups peeled, chopped fresh tomatoes (500 ml)
2 potatoes, diced
1 cup chicken broth (250 ml)
2 cups milk (500 ml)
2 cups kernel corn (500 ml)
½ tsp thyme (2 ml)
½ tsp salt (2 ml)
¼ tsp pepper (1 ml)

Saute onions, celery and garlic in butter in a large pan.  Add flour & mix.

Add tomatoes, potatoes and broth. Bring to a boil, reduce heat and simmer until potatoes are tender.

In a separate pan heat, but do not boil, milk (or you can heat it in a microwave). Add heated milk and corn to the tomato mix. Mix well. Add seasonings. Heat but do not boil. 

Serve hot.