Creamy Corn Chowder
|Author:||Inspired by Vegetarian Times, 1999.09|
|Yield:||8 kid-size servings|
|1 1/2||Tbs. olive oil|
|1||large stalk celery, diced|
|1||medium onion, finely chopped|
|2||medium carrots, thinly sliced|
|2||medium russet potatoes, peeled and finely diced|
|2||vegetable bouillon cubes|
|1/4 tsp.||ground cumin|
|1/4 tsp.||dried thyme|
|12.3- oz.||pkg. soft silken tofu|
|3 cups||cooked fresh or thawed frozen corn kernels (from 6 ears)|
|1/4 tsp.||coarse salt|
- In large pot, heat oil over medium heat. Add celery and onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in carrots, potatoes, bay leaves, bouillon cubes, cumin, thyme and 31Ú2 cups water and bring to a boil. Reduce heat to low, cover and simmer gently until vegetables are tender, 25 to 30 minutes.
- Meanwhile, in food processor or blender, puree tofu until smooth. Stir into soup along with corn, salt and pepper. Reduce heat to low and simmer, uncovered, 10 minutes. If time allows, let chowder stand off heat for an hour or so, then rewarm over very low heat. Remove bay leaves before serving.
|Amount per serving
|% Daily Value*|
|Total Fat 4g||6%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 28g||9%|
|Dietary Fiber 4g||16%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.