Corn Tomato Chowder

• 2 cups canned tomatoes
• 2 cups vegetable broth
• 1 onions or 1 green onion
• 14 cup macaroni or 14 cup other pastas
• 2 cups canned corn
• 2 tablespoons butter
• 3 tablespoons flour
• 1 teaspoon salt
• 34 cup cream
• 34 cup milk
• 1 green pepper
• 12 cup grated cheese
• 12 cup crouton

1. Bring the tomatoes, water, and macaroni to a boil.
2. Chop the onion and add to the rest.
3. Simmer for 20-30 minutes.
4. Add the corn, and simmer about 10 more minutes.
5. In a separate pot, make a white sauce: Melt the margarine, and stir in the flour and salt.
6. Add the milk.
7. Stir very well with a wooden spoon or wire whisk while heating.
8. Add the cream, and continue heating.
9. Once the mixture starts to bubble, turn down the heat and keep stirring a couple minutes until the sauce is thick and smooth.
10. Combine the white sauce and soup.
11. Serve with grated cheese, chopped green pepper, and croutons.

tomatoes, vegetable broth, onions, macaroni, corn, butter, flour, salt, cream, milk, green pepper, grated cheese, crouton

Taken from www.food.com/recipe/corn-tomato-chowder-261979 (may not work)