Recipe for Tomato-Corn Soup 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
3 x Onions or to taste (up to 4)
2 tsp Oregano, dried
1 tsp Thyme, dried
15 med Fresh tomatoes, about (or (1) 28 oz can crushed tomatoes and 3 fresh ones, as a garnish, chopped and added after any pureeing you might fancy)
4 cup Water, veggie stock, chicken stock, white wine for part of it
2 cup Corn kernels, fresh or frozen
1/4 cup Minced parsley
Instructions:
Instructions: Chop what must be chopped and dump into your soup pot. I prefer to puree the tomatoes before I add them. But you can do it when you prefer. I would recommend that you do it before you add the corn however.

Variations:
Tomato and Corn "Chowder": terrific on a hot day with plain non fat yoghurt. Of course, you may use milk or cream if you desire

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