Creamy Heirloom Tomato-Basil Chowder - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Creamy Heirloom Tomato-Basil Chowder



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    2 Tbsp. Extra Virgin Olive Oil
    ½ Cup Finely Chopped Onions
    2 Garlic Cloves-thinly sliced
    1 ½ Cups Half and Half
    1 ¼Cups Peeled, ¼” Diced Potatoes-any favorite variety
    1 ½Cups Heirloom Cherry Tomatoes-sliced in half
    6 Basil Leaves-cut into fine strips
    To Taste: Salt and Black Pepper
    Heat a heavy bottom soup pot over medium heat. Add the olive oil and onions.
    Cook for about 3 minutes or until softened. 
    Add the garlic and cook another 30 seconds, do not brown.
    Add the half and half and bring a simmer. 
    Add the diced potatoes and cook simmering with a cover, stirring occasionally until the potatoes are just tender.
    Finish by stirring in the tomatoes, the basil, and seasoning to taste with salt and pepper.
    Serves 4 or more