Creamy Corn Chowder recipe

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Ingredients

6 red potatoes, peeled and cubed
2 (11 ounce) cans whole kernel corn, undrained
½ cup chopped green bell pepper
½ cup chopped sweet onion
1 tablespoon red pepper flakes
2 cups vegetable broth
1 (12 ounce) package low-fat, firm silken tofu
salt to taste

Nutrition Info

294.4 calories
carbohydrate: 63.1 g
cholesterol: : -
fat: 2.1 g
fiber: 6.5 g
protein: 10.6 g
saturatedFat: 0.4 g
servingSize: -
sodium: 516.4 mg
sugar: 7.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes, drain.

  2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes, remove from heat.

  3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes, do not boil. Season with salt to taste.

Recipe Yield

6 servings

Recipe Note

This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy, and especially good on chilly evenings!

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