Summer Corn and Tomato Stew

Serves: 9
Total Calories: 351


2 large onions, chopped
1 stick margarine
1 gallon fresh tomato, peeled, cored, quartered
2 tablespoons salt
1/4 teaspoon black pepper
2 tablespoons sugar
2 teaspoons curry powder
12 ears corn kernels, cut off cob
4 cups (16 ounces) grated Longhorn Cheddar cheese


In a stockpot, sauté onions in margarine until tender. Add tomatoes and next 4 ingredients. Cover and simmer 4 hours over low heat, stirring occasionally. Add corn and simmer 1 hour. Before serving, turn off heat and add grated cheese. Let cheese melt, stir once or twice, and serve immediately.

Nutritional Facts:

Serves: 9
Total Calories: 351
Calories from Fat: 179

This Summer Corn and Tomato Stew recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.

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Summer Corn and Tomato Stew

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