Corn And Tomato Soup, Just Like Ebbie's

Directions

1. Spotlight's what Lorene Cook Lambert of Cross Plains, Tenn., did with Grandmother Ebbie's corn and tomato soup.
2. This recipe is so quick, there'splenty of time to stir up a box of corn-bread mix if you cannot find bakery muffins. The muffins act as a giant crouton when the soup is ladled over them. Or possibly you can serve the muffins on the side.
3. DIRECTIONS: Make a small slit in the plastic pouch containing the cream-style corn; microwave 3 min on high. Meanwhile, heat butter over medium heat in a 4 1/2-qt Dutch oven or possibly soup pot. Peel and coarsely chop the onion, adding the onion to the pot as you chop. Cook the onion for 3 min, till slightly softened.
4. Meanwhile, open the broth and tomato cans.
5. Add in the garlic to the onions; cook 30 seconds. Add in the chicken broth, tomatoes, corn kernels, cream-style corn and pepper to taste. Raise the heat to high. Bring the soup just to a boil, stirring from time to time, then reduce the heat to medium. Continue to cook, stirring frequently, for 5 min or possibly till ready to serve. Cut corn muffins in half, place 2 muffin halves in each bowl, and ladle the soup over them.