South African Corn and Tomato Soup


1 Tbsp unsalted butter
1 cup(s) onion(s), chopped
2 tsp kosher salt, divided
2 large tomato(es), beefsteak, ripe, cored, coarsely chopped
3 cup(s) frozen corn kernels, or fresh corn kernels from 4 cobs
14 3/4 oz canned cream-style white corn
12 oz fat-free evaporated milk
3 cup(s) canned chicken broth
1/4 tsp black pepper
1/2 cup(s) basil, fresh, cut into ribbons*


  • In a large saucepan over medium-low heat, melt butter. Add onions and 1 teaspoon salt; cook, stirring frequently, until onions are extremely soft, about 10 minutes.
  • Stir in tomatoes; cook for 5 minutes more.
  • Add both types of corn, milk, broth, remaining teaspoon salt and pepper; simmer for 15 minutes so flavors can combine. Top each serving with basil. Yields about 1 1/4 cups soup and 1 tablespoon basil per serving.

One Comment

  1. Kim and Clark said:

    This looks unbelievably yummmmalicious. I am gonna try this recipe for sure.

    January 18, 2011

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