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  • Creamy Corn Chowder

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    Creamy Corn Chowder
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 Tbsp. extra virgin olive oil
    • 1 lrg celery, diced
    • 1 med onion, finely minced
    • 2 med carrots, thinly sliced
    • 2 med russet potatoes peeled and finely diced
    • 2 x bay leaves
    • 2 x vegetable bouillon cubes
    • 1/4 tsp grnd cumin
    • 1/4 tsp dry thyme
    • 12 1/3 ounce packaged soft silken tofu*
    • 3 c. cooked fresh corn, (from 6 ears) Or possibly thawed frzn corn kernels
    • 1/4 tsp coarse salt
    • 1/4 tsp freshly grnd white pepper

    Directions

    1. 8 KID-SIZE SERVINGS DAIRY-FREE
    2. Pureede silken tofu is a superb base for creamy soups like chowders. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowlful.
    3. In large pot, heat oil over medium heat. Add in celery and onion and cook, stirring occasionally, till golden brown, about 10 min. Stir in carrots, potatoes, bay leaves, bouillon cubes, cumin, thyme and 3 1/2 c. water and bring to a boil. Reduce heat to low, cover and simmer gently till vegetables are tender, 25 to 30 min.
    4. Meanwhile, in food processor or possibly blender, puree tofu till smooth. Stir into soup along with corn, salt and pepper. Reduce heat to low and simmer, uncovered, 10 min. If time allows, let chowder stand off heat for an hour or possibly so, then rewarm over very low heat. Remove bay leaves before serving.
    5. *12.3 ounces packaged soft silken tofu

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