Tomato corn chowder with a side of parmesan toast. Saute chopped onions and celery until soft. Add 2 cans of diced tomatoes, 2 cans of tomato sauce, 2 bags of frozen corn and a couple of potatoes, chopped. Add a whole carrot while the stew simmers (pull it out before serving). Season with a spoon of Worcestershire sauce, a spoon of agave nectar and a dash of cayenne pepper to taste. Once the potato pieces are cooked through, use an immersion blender to process ~ 1/2 of the soup, so that it is thickened.
Family favorite but beware the corn hangover!
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