Tomato Chowder recipe (Plus a contest and a challenge to readers)
Andrea Bellamy |

Once you’ve harvested all your tomatoes, what do you do with them? Besides eating them sliced with a pinch of Maldon salt, one of my favourite recipes comes from my Nan. You’ll find the recipe below.

But I can only make so many batches of this soup; I need some variety! Here’s my challenge to you. Type up your favourite recipe featuring tomatoes and leave it as a comment on this post. Or post it on your blog, if you have one, and link back to your entry in my comments section. I’ll try them all and award a copy of The Heirloom Tomato Cookbook to the contributor of my favourite recipe. Deadline for qualifying is October 11 at 12:00 midnight, PST.

Nanny’s Tomato Chowder

2 cups diced raw potato
3/4 cup minced onion
1 cup chopped celery
3 cups peeled, chopped tomatoes
2 tsp salt
1/4 tsp pepper
2 1/2 cups boiling water

Simmer the above for 15 minutes, and in the meantime make the following white sauce:

3 tbsp butter
1/4 cup flour
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp dry mustard
2 cups milk
1 tsp Worcestershire sauce
2 cups grated cheese

You can make the sauce in the microwave or on the stovetop. Heat the butter, then stir in flour, salt and pepper. Gradually add the milk; stir until smooth. Cook for five-six minutes, stirring occasionally, or until sauce is thickened. Add Worcestershire sauce and grated cheese when almost finished. Stir until well-blended and cheese is melted. Add to the soup. Voila!

Great with a glass or two of Sauvignon Blanc.



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