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  • Potato Corn Chowder

    2 votes
    Potato Corn Chowder
    Prep time:
    Cook time:
    Servings: 2
    by Nelski
    25 recipes
    		 >
    I got this recipe from the Taste of Home Comfort Food Diet Cookbook. I wasn't sure how it would turn out using tofu and soy milk to thicken and cream it up, but it turned out great. I really like this soup and will be making it again. The recipe is only for 2 servings so I will double or triple next time for leftovers.

    Ingredients

    • 2/3 cup fresh or frozen corn, thawed
    • 1/3 cup chopped onion
    • 1/4 cup chopped red pepper
    • 1/4 cup chopped green pepper
    • 1 tsp canola oil
    • 1 medium red potato, diced
    • 1/3 cup low sodium chicken broth
    • 1/2 cup soft tofu
    • 1/2 cup soy milk
    • 1/4 tsp salt
    • 1/8 tsp pepper

    Directions

    1. Saute corn, onion & peppers in oil until onion is tender.
    2. Add potato and broth, bring to a boil.
    3. Reduce heat; cover and simmer 8-10 min or until potato is tender.
    4. Process tofu and soy milk in blender until smooth then gradually stir into soup.
    5. Bring to a boil; reduce heat & simmer uncovered 10-15 min until thickened, stirring occasionally.
    6. Season with salt and pepper.

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