Tomato Corn Chowder

2 tb Sunflower oil
1 1/2 c Onion; chopped
1 ts Oregano
1 ts Dried thyme
28 oz Tomatoes; canned, crushed
2 c Fresh tomatoes; diced
4 c Water
1/4 c White flour
1 c Heavy cream
2 c Corn kernels; fresh or frozen
1/4 c Fresh parsley; minced
1/2 ts Salt
White pepper; to taste
Cheddar cheese; grated

In a 3-quart soup pot, heat the oil and saute the onions with the oregano and thyme over medium heat until browned. Add the canned and fresh tomatoes, then the water. Lower the heat and simmer 30 minutes covered, stirring occasionally. Mix flour and cream together in bowl until smooth. Stir a little soup (about a ladle's worth) into the cream. Stir in another ladle of soup, then add the mixture to the soup. Simmer on very low heat, adding corn, parsley, salt and pepper. Simmer 15 minutes uncovered and serve. Garnish with freshly grated cheddar cheese on top if you like.

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