Hearty Potato Corn Chowder
TOTAL TIME: Prep: 25 min. Cook: 20 min.
YIELD: 2 servings.
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!
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.
Nutrition Facts
1 cup: 189 calories, 5g fat (0 saturated fat), 0 cholesterol, 544mg sodium, 29g carbohydrate (6g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk.
© 2024 RDA Enthusiast Brands, LLC