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No one would guess that this hearty, chunky soup from our Test Kitchen is made with tofu and soy milk. Even folks who don’t have a problem with lactose will eat it up!
This recipe is:
Diabetic Friendly
Nutritional Facts 1 cup equals 189 calories, 5 g fat (trace saturated fat), 0 cholesterol, 544 mg sodium, 29 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk.
Originally published as Potato Corn Chowder in Cooking for 2 Spring 2007, p41
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Reviewed on Feb. 18, 2012 by mamamissy
I will be keeping this recipe. I was nervous about the tofu but I would never know.I added a teaspoon of old bay seasoning and 1/2 teaspoon of garlic powder for a little more flavor.
I will be keeping this recipe. I was nervous about the tofu but I would never know.
I added a teaspoon of old bay seasoning and 1/2 teaspoon of garlic powder for a little more flavor.
Reviewed on Aug. 18, 2009 by heath28
Thanks! I'm extremely lactose intolerant due to high does of antibiotics. I miss a lot of the foods I use to have.
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