Tofu Creamy Corn Chowder

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Tofu Creamy Corn Chowder

 

1 1/2 tablespoons light olive oil

1 medium onion, finely chopped

1 large celery stalk, diced

2 medium carrots, peeled and thinly sliced

2 medium-large potatoes, peeled and finely diced

1/2 teaspoon ground cumin

2 vegetable bouillon cubes

3 cups cooked fresh corn kernels, or thawed frozen

12.3-ounce package silken tofu, well pureed in a food processor or blender

Low-fat milk, rice milk, or soy milk, as needed

Salt and freshly ground pepper to taste

 

 

 

 

 

Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat

until golden. Add the carrots, potatoes, bouillon cube, and cumin, plus just

enough water to cover. Bring to a simmer, then cover and simmer gently until the

vegetables are tender, about 25 to 30 minutes.

 

Stir in the corn kernels and pureed tofu. Add just enough milk to give the soup

a medium-thick consistency. Season with salt and pepper and simmer for another

10 minutes over very low heat.

 

If time allows, let the soup stand off the heat for an hour or so before

serving, then heat through as needed. Remove the bay leaves before serving.

 

Makes: 8 kid-sized servings, or about 6 average servings

 

Source: Nava Atlas

Formatted by Chupa Babi: 03.24.08

 

Pureed silken tofu is a superb base for creamy soups, such as chowders. It

provides substance without the need for thickening. The mild, familiar flavors

will entice kids of all ages to enjoy a soothing bowl of soup.

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