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Hearty Potato Corn Chowder

 Hearty Potato Corn Chowder
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!
2 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 cup equals 189 calories, 5 g fat (trace saturated fat), 0 cholesterol, 544 mg sodium, 29 g carbohydrate, 4 g fiber,

2 of 2

Hearty Potato Corn Chowder (continued)

Nutritional Facts: 9 g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk.