Show Subscription Form

Hearty Potato Corn Chowder Recipe
Hearty Potato Corn Chowder Recipe photo by Taste of Home

Hearty Potato Corn Chowder Recipe

Read Reviews
4.5 2
Publisher Photo
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!
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES:2 servings
TOTAL TIME: Prep: 25 min. Cook: 20 min.
MAKES: 2 servings


  • 2/3 cup fresh or frozen corn, thawed
  • 1/3 cup chopped onion
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green pepper
  • 1 teaspoon canola oil
  • 1 medium red potato, diced
  • 2/3 cup reduced-sodium chicken broth
  • 1/2 cup silken firm tofu
  • 1/2 cup soy milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

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.


  1. In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender.
  2. Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper. Yield: 2 servings.
Originally published as Potato Corn Chowder in Cooking for 2 Spring 2007, p41

Reviews for Hearty Potato Corn Chowder

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Feb. 18, 2012

"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 Aug. 18, 2009

"Thanks! I'm extremely lactose intolerant due to high does of antibiotics. I miss a lot of the foods I use to have."

Loading Image