Creamy Corn Chowder

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

• 6 red potatoes, peeled and cubed


• 2 (11 ounce) cans whole kernel corn, undrained


• 1/2 cup chopped green bell pepper


• 1/2 cup chopped sweet onion


• 1 tablespoon red pepper flakes


• 2 cups vegetable broth


• 1 (12 ounce) package low-fat, firm silken tofu


• salt to taste

Directions

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.

Creamy Corn Chowder