Creamy Corn Chowder

[Guest guest]

Nava Atlas wrote:

> RECIPE OF THE WEEK

> December 5, 2003

>

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>

> VEGETARIAN COOKBOOKS make great gifts! Nava

Atlas’s popular vegetarian

> cookbooks make it easy to eat well every day.

Choose from The Vegetarian

> 5-Ingredient Gourmet, Vegetarian Express,

Vegetarian Soups for All

> Seasons, and other attractive, user-friendly

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__________

>

> If you’re craving something simple and

comforting, this soup will please

> both adults and children. With the season’s

first snowstorm already in

> full force, I know I’ll be glad to have a pot

of this soup on the stove,

> since it’s one of my family’s favorites. Pureed

silken tofu is a superb

> base for creamy soups like this chowder. It

provides substance and a

> silky texture. The mild, familiar flavors will

entice kids of all ages

> to enjoy a soothing bowl of soup. This is

nicely complemented by veggie

> burgers or other filling sandwich and a simple

green salad.

>

> Recipe adapted from the forthcoming Vegetarian

Family Cookbook.

> For more soothing soups, see Soulful Soups,

> http://vegkitchen.com/soups.html

>

___________

>

> Creamy Corn Chowder

> 6 to 8 servings

>

> 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 or thawed frozen corn kernels

> One 12.3-ounce package silken tofu, pureed

until smooth

> (use a conventional or immersion blender or

food processor)

> Low-fat milk, soymilk, or rice 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 and

potatoes with just enough

> water to cover.

>

> Stir in the cumin, bay leaves, and bouillon

cubes. 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 a

small amount of milk to

> thin the consistency as needed, but let the

base of the soup remain

> fairly thick. Season with salt and pepper and

simmer for another 10

> minutes over very low heat. Don’t let it boil.

>

> 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.

>

> Per serving: Calories: 166; Total fat: 4 g;

Protein: 6 g; Fiber: 3.8

> g; Carbohydrates: 28 g; Cholesterol: 0 g;

Sodium: 105 mg

>

> Variation: For a spicier version, add

good-quality curry powder and/or

> minced fresh ginger added to taste. Another

option is to top each

> serving with a generous handful of fresh

herbs—minced fresh parsley,

> dill, cilantro, or a combination.

>

>

> --

> Nava Atlas

> " In a Vegetarian Kitchen "

> http://www.vegkitchen.com

>

>

 

 

 

 

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Only after the last tree has been cut down,

Only after the last river has been poisoned,

Only after the last fish has been caught,

Only then will you find that money

cannot be eaten...

 

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