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Hearty Potato Corn Chowder (2) (tofu)




Source of Recipe


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Hearty Potato Corn Chowder (2) (tofu)

Cooking for 2 Spring 2007
3 reviews rate this recipe 4.5 of 5 stars.
Exchanges
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.

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.