Thanks to pureed silken tofu there is no need for heavy butter or cream in this recipe. This soup provides a light and tasty alternative for traditional corn chowder without the added fat and calories.
1 1/2 tablespoons light olive oil
1 medium onion, finely chopped
1 large celery stalk, diced
2 medium carrots, peeled and thinly sliced
2 medium-large potatoes, peeled and finely diced
1 small red bell pepper, petite diced (optional0
1/2 teaspoon ground cumin
2 vegetable bouillon cubes
3 cups cooked fresh or thawed frozen corn kernels or canned corn (rinsed)*
12.3-ounce package silken tofu, well pureed in a food processor or blender
soy milk, or rice milk, as needed (you can also use low fat milk)
Salt and freshly ground pepper to taste
Chives for garnish
1. Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots, potatoes, bouillon cube, and cumin, plus just enough water to cover. Bring to a simmer, then cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.
2. Stir in the corn kernels and pureed tofu. Add just enough milk to give the soup a medium-thick consistency. Season with salt and pepper and simmer for another 10 minutes over very low heat.
3. If time allows, let the soup stand off the heat for an hour or so before serving, then heat through as needed. Remove the bay leaves before serving.
* If you can get fresh ears of corn and slice the kernels off the cob, that will be even more flavorful. You’ll need about 6-7 ears to make 3-4 cups of kernels.
Recipe is adapted from "In a vegetarian kitchen with Nava Atlas" for original recipe go to: http://vegkitchen.com/kid-friendly-recipes/tofu-101.htm