Tuscan Tomato Corn Chowder with Grilled Cheese Sandwiches

Tuscan Tomato Corn Chowder with Grilled Cheese Sandwiches

Author and Chef, Shauna Evans from Sweet and Savory Cookbook, makes Tuscan Tomato Corn Chowder with Grilled Cheese Sandwiches
Tuscan Tomato Corn Chowder with Grilled Cheese Sandwiches

1 (19 oz.) can Hearty Tomato Soup
1 (15 oz.) can Creamed Corn
¼ cup cream
5 to 6 drops Mongolian Fire Oil
¼ cup cream
2 Tbsp. fresh basil leaves, chopped


1. In a medium saucepan, combine all ingredients except basil leaves.
2. Cook on medium heat for about 5 minutes--until heated through.
3. Garnish with fresh basil leaves.
4. Serve with Grilled Cheese Sandwiches.


Grilled Cheese Sandwiches

4 slices Sheepherder bread
16 slices Monterey Jack cheese
¼ cup butter


1. In skillet, heat butter on medium heat until melted.
2. Add one slice of bread followed by 4 cheese slices then another slice of bread.
3. Cook sandwich on each side until golden brown and cheese is melted, about 6 minutes (turning once).
4. Cut sandwich in half and serve with Tuscan Tomato Corn Chowder.
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