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Creamy Corn Chowder - LF Vegan




Source of Recipe


"Allrecipes"


Recipe Introduction


Serving Size : 6 Preparation Time :0:00
Servings Per Recipe: 6
Amount Per Serving Calories: 200 Total Fat: 1.8g Total Carbohydrates: 45.1g Dietary Fiber: 4.8g Cholesterol: 0mg Sodium: 562mg Protein: 6.2g
Per Serving (excluding unknown items): 122 Calories; 1g Fat (10.0% calories from fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 547mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.
NOTES : 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!
Prep Time: approx. 15 Minutes. Cook Time:approx. 50 Minutes. Ready in: approx. 1 Hour 5 Minutes.


List of Ingredients




Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 red potatoes -- peeled and cubed
2 cans whole kernel corn -- (11 ounce) undrained
1/2 cup chopped green bell pepper
1/2 cup chopped sweet onion
1 tablespoon red pepper flakes
2 cups vegetable broth
1 package low-fat -- (12 ounce) firm silken tofu
salt to taste


Recipe



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.