Creamy Corn Chowder recipe
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Ingredients
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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
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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 Creamy Corn Chowder
Directions
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Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes, drain.
To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes, remove from heat.
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.