- 1/4 cup olive oil
- 1 tablespoon all-purpose flour
- 1 (14.5 ounce) can petite diced tomatoes
- 1 (14 ounce) can whole kernel corn
- 1/2 (14.5 ounce) can chicken broth
- 1/3 cup half-and-half
- 3 green onions
- 1 teaspoon dried parsley
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 bay leaf
- Combine oil and flour in a pot over medium heat; cook until flour is browned, about 5 minutes. Add diced tomatoes; cook until tomatoes thicken, about 1 minute.
- Stir corn, chicken broth, half-and-half, green onions, parsley, sage, salt, ground black pepper, and bay leaf into the tomato mixture. Bring to a boil. Cook until heated through, about 15 minutes.