Corn Tomato Chowder Recipe

Directions:

1. Bring the tomatoes, water, and macaroni to a boil.
2. Chop the onion and add to the rest.
3. Simmer for 20-30 minutes.
4. Add the corn, and simmer about 10 more minutes.
5. In a separate pot, make a white sauce: Melt the margarine, and stir in the flour and salt. Add the milk.
6. Stir very well with a wooden spoon or wire whisk while heating. Add the cream, and continue heating.
7. Once the mixture starts to bubble, turn down the heat and keep stirring a couple minutes until the sauce is thick and smooth.
8. Combine the white sauce and soup.
9. Serve with grated cheese, chopped green pepper, and croutons.