Creamy Corn Chowder

Author:Inspired by Vegetarian Times, 1999.09
Yield:8 kid-size servings


1 1/2 Tbs. olive oil
large stalk celery, diced
medium onion, finely chopped
medium carrots, thinly sliced
medium russet potatoes, peeled and finely diced
bay leaves
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


  1. 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.
  2. 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.


Nutrition Facts

8 kid-size servings per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g5%
Trans Fat
Cholesterol 0mg0%
Sodium 168mg7%
Total Carbohydrate 28g9%
Dietary Fiber 4g16%
Total Sugars
Includes Added Sugars
Protein 6g

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.