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Start your meal with an elegant chowder of corn from the heartland. Chock full of fresh kernels and made lively with chunks of zesty tomatoes this chowder satisfies for luncheon as well as for a first course at Sunday dinner.

Fresh Corn and Tomato Soup

1 tablespoon vegetable oil
1/2 onion, chopped
1 celery rib, chopped
1/8 teaspoon cayenne pepper
1 garlic clove, finely chopped
4 cups fresh corn kernels, cut from about 8 fresh ears
4 fresh large tomatoes, seeded and chopped coarsely
1/2 cup water
1/2 teaspoon salt
2 tablespoons minced fresh cilantro (coriander) leaves

1. Heat oil in a heavy 2-quart saucepan; sauté onion, celery, cayenne and garlic until tender (about 5 minutes).
2. Add corn, tomatoes, water and salt to sautéed vegetables. Bring to a boil; reduce heat to low. Cover and simmer until corn is tender, about 30 minutes. Thin with up to 1/2 cup water, milk or cream if desired. Stir in coriander leaves just at serving time.

Makes 4 servings.

Note: Frozen corn may be substituted for fresh in equal amount.