Fresh Corn and Tomato Chowder
Preparation
Cut corn kernels from cobs using a serrated knife.
Spray a dutch oven or deep skillet with nonstick cooking spray; heat pan over medium-high heat. Add corn an dbell pepper anc cook, stirring, until the vegetables are warmed through, about 4 minutes. Season with thyme or oregano, salt and pepper.
Add soup and milk; stir until hot but not boiling. Add tomato and heat a few seconds. Ladle into bowls and garnish with more herbs or sliced scallions.