Serves:6

Ingredients:

	4 large ripe tomatoes
	4 cobs of corn (or 2cups kernels)
	3 Tbsp butter
	1/2 Cup onion, chopped
	1/4 Cup celery, chopped
	1/4 Cup green bell pepper, chopped
	1 Tsp fresh basil, chopped
	1/4 Tsp sugar
	2 Tbsp parsley, chopped fine
	2 Cups chicken stock
	salt and fresh ground black pepper to taste
	2 Tbsp green onion, finely chopped

Method:

Peel and chop the tomatoes, you will need 4 Cups. Cut kernels from the corn, you will need 2 Cups. Melt butter and add onion, celery and green pepper. Saute until tender but not brown. Add tomatoes and basil, cover and cook for 20 minutes stirring occasionaly. Press tomato mixture through a fine sieve into a large saucepan. Add the chicken stock along with the salt and pepper. Bring to a boil then add the corn and bring to a boil again. Reduce the heat and simmer until the corn is tender, about 3 minutes. Add sugar if desired and serve. Garnish with parsely and green onion.