Creamy Corn Chowder


Soup, Chili & Stew
Creamy Corn Chowder

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Servings and Ingredients

Serves 8
1 ½ tbsp.olive oil
1large stalk celery, diced
1medium onion, finely chopped
2medium carrots, peeled and thinly sliced
2medium russet potatoes, peeled and finely diced
2bay 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


  1. 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.
  2. 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.
  3. If time allows, remove pan from heat and place in refrigerator for 1 hour or so, then rewarm over very low heat.
  4. Remove bay leaves before serving.

Nutrition facts


150 Calories per serving

Amounts Per Serving

  • Total Fat: 4.5g
  • Cholesterol: 0mg
  • Sodium: 100mg
  • Total Carbohydrates: 25g
  • Protein: 6g

Daily Values

Vitamin A 50%
Vitamin C 25%
Iron 8%
Calcium 6%