Corn Chowder

Boil 3 1/2 cups broth (chicken or veggie) with 2 10oz packages of frozen corn (of course you can use fresh if you have it) for 5 minutes. Scoop out 1/2 cup corn and set aside. Blend rest of corn/broth. Put back in sauce pan. Meanwhile blend 1/4 cup onion, 1 large tomato seeded, and 1 tsp of dried oregano. Pour this tomato sauce into a small sauce pan or skillet and cook on med/high until it thickens. Pour tomato sauce into the corn/broth. Add the 1/2 cup of whole corn kernals. Cook another 5 minutes. Pour in 1/2 cup whole milk or heavy cream.

Serve with bread.

Note: If you serve it with bread and hummus you have a delicious summer meal!