Creamy Corn Chowder

Creamy Corn Chowder

79
J.D. 0

"This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy, and especially good on chilly evenings!"

Ingredients

1 h 5 m servings 294 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 294 kcal
  • 15%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 63.1g
  • 20%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 516 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
  2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
  3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.
  • profile image

Your rating

Cancel
Submit

Reviews

79
  1. 102 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Very good. I made the following minor changes: 1. don't peel the potatoes. 2. don't cook the potatoes that long, just til barely tender, unless you want mush. 3. use less red pepper (see other ...

This is a wonderful recipe. I made it yesterday for a dinner party and it was a hit! I used Del Monte canned corn since it doesn't contain any added sugar like a lot of the other brands. If y...

This was the first time I had ever made a chowder and I'm so proud of it. It was so quick and easy. I took the advice of others and added a little extra seasons (rosemary/thyme) and less red pe...