Soup, Chili & Stew
Creamy Corn Chowder
Servings and Ingredients
|1 ½ tbsp. olive oil|
|1 large stalk celery, diced|
|1 medium onion, finely chopped|
|2 medium carrots, peeled and thinly sliced|
|2 medium russet potatoes, peeled and finely diced|
|2 bay leaves|
|2 cube(s) vegetable bouillon|
|¼ tsp. ground cumin|
|¼ tsp. dried thyme|
|3 ½ c. water|
|1 (12.3 oz) pkg soft silken tofu|
|3 c. cooked fresh corn (from 6 ears) or thawed frozen corn kernels|
|¼ tsp. coarse salt|
|¼ tsp. freshly ground white pepper|
- Heat olive oil in a large pot over medium heat. Add celery and onion. Cook, stirring occasionally, until golden, about 10 minutes. Stir in carrots, potatoes, bay leaves, bouillon cubes, cumin, thyme and water. Bring to a boil. Reduce heat to low, cover and simmer gently until vegetables are tender, 25 to 30 minutes.
- Meanwhile, puree tofu until smooth in a food processor or blender. Stir into soup along with corn, salt and white pepper. Reduce heat to low and simmer, uncovered, for 10 minutes.
- If time allows, remove pan from heat and place in refrigerator for 1 hour or so, then rewarm over very low heat.
- Remove bay leaves before serving.
150 Calories per serving
Amounts Per Serving
- Total Fat: 4.5g
- Cholesterol: 0mg
- Sodium: 100mg
- Total Carbohydrates: 25g
- Protein: 6g
Vitamin A 50%
Vitamin C 25%