Corn and Tomato Chowder
Makes 6 servings

Ingredients

• 1 - Tablespoon margarine
• 1/2 - cup shallots, finely chopped
• 1 - clove garlic, minced
• 1 - cup chicken broth
• 1 - Tablespoon fresh sage, chopped
• 1/2 - teaspoon salt
•  1 teaspoon black pepper
• 1 - Tablespoon cornstarch
• 2 - cup frozen corn
• 1-1/2 - cups plum tomatoes, peeled and diced
• 1 - cup half-and-half

Directions

1. In medium saucepan over medium-high heat, heat margarine until melted and bubbly.
2. Add shallots and garlic; reduce heat to low.
3. Cover and cook about 5 minutes or until shallots are soft and translucent.
4. Add broth, sage, salt, pepper, cornstarch and corn.
5. Bring to a boil over high heat.
6. Add to 3-quart or larger slow cooker.
7. Add the tomatoes and cook on LOW for 6 to 8 hours.
8. During the last hour of cooking, add the half-and-half.
9. Spoon into bowls.
10. Garnish with additional fresh sage, if desired.