Tuscan Tomato Corn Chowder and Cheese Crostini
Tuscan Tomato Corn Chowder and Cheese Crostini is an Italian, gourmet version of good old-fashioned tomato soup and a cheese sandwich. This is ultimate comfort food with a sophisticated twist. Even the busiest soccer moms can get this tasty, family-friendly meal on the table in a pinch it is so quick, delicious, savory, and satisfying. Chow for now!
Tags:
Ingredients
- 4 ounces Philadelphia Original Cooking Cream
- 15 ounces can of creamed corn
- 19 ounces can hearty tomato soup
- 1 teaspoon Mongolian fire oil (found in Asian section of grocer)
- 1 loaf cheese bread
- 3 tablespoons butter
Directions
- In medium sauce pan on medium heat, cook Philadelphia cooking cream, creamed corn, hearty tomato soup, and Mongolian fire oil until heated through about 5 minutes.
- Cut cheese bread into 1/2 inch slices. In skillet, melt 3 tablespoons butter and add 6 slices of cheese bread. Toast each side of bread until golden brown--about five minutes total. Serve with Tuscan Tomato Corn Chowder.
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cook time5 min.
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prep time5 min.
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yields8 serv.
4 comments
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I just love the way you crusted up this cheese bread Shauna! And the recipe for the chowder is just simple and delicious! You've introduced me to the fire oil... awesome! Outstanding job, monixo
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