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Hearty Potato Corn Chowder Recipe

Hearty Potato Corn Chowder Recipe

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. YIELD:2 servings

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

  • 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.

Nutritional Facts

1 cup: 189 calories, 5g fat (0g saturated fat), 0mg cholesterol, 544mg sodium, 29g carbohydrate (6g sugars, 4g fiber), 9g protein Diabetic Exchanges: 1 starch, 1 reduced-fat milk.

Reviews for Hearty Potato Corn Chowder

Sort By :
MY REVIEW
mamamissy
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."

MY REVIEW
heath28
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."

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