- Food and Cooking
Potato Corn Chowder
tofu & soy milk ?
Prep: 25 min. cook: 20 min. Yield : 2 servings Calories: 1 cup 189
2/3 cup of fresh or frozen corn, thawed
1/3 cup chopped onion
1/4 cup sweet red pepper chopped
1/4 cup chopped green pepper
1 teas. canola oil
1 medium red potato diced
2/3 cup reduced sodium chicken broth ( or vegetable broth)
1/2 cup silken firm tofu
1/2 cup soy milk
1/4 teas. salt
1/8 teas. pepper
In a small saucepan, saute the corn, onion, and peppers in oil until onion is tender. Add potato and broth. bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender.
Process tofu in a blender or food processor until smooth. gradually stir tofu and soy milk into soup. Bring to a boil. reduce heat ; simmer, uncovered, for 10 - 15 minutes or until thickened, stirring occasionally. season with salt and pepper.
No one will guess this chunky hearty soup is made with tofu and soy milk.