Quick Winter Tomato and Corn Chowder

This is a simple, satisfying soup that is really easy to put together. We made it the night after our long drive back from Thanksgiving because it was much easier than even grabbing fast food. Since this soup uses mostly canned ingredients, it's good for when you want something that is healthy and tastes fresh but your fridge is bare. I love the scallions on top, but if you don't have them the soup is still good without.

Tomato and Corn Chowder

adapted from White on Rice Couple

1 tablespoon olive oil

1/2 onion, chopped

3 cloves garlic, minced

1 tablespoon brown sugar

1 (14.5 oz) can diced tomatoes with juices

1 (15 oz) can corn with liquid

1/4 to 1/2 teaspoon crushed red pepper or cayenne pepper

salt and pepper to taste

1 cup skim milk

3 to 4 chopped scallions for garnish

Heat the olive oil in a pan on medium heat. Add the chopped onions and cook until translucent and they start to color. Add the minced garlic and cook for a minute more. If you have a couple extra minutes, you can drain the tomatoes and reserve the liquid and then brown the tomatoes as well for some extra flavor. Then add the brown sugar and corn with liquid. If you're in a rush, just add the tomatoes and juice at the same time along with the brown sugar and can of corn with liquid. Cook for 5 to 10 minutes, until the flavors meld well together. Add the crushed red pepper and season to taste with salt and pepper. Take the soup off heat and stir in the milk. Check the seasoning again before serving. Top with chopped scallions and enjoy alone or with good bread or grilled cheese!