Corn Tofu Chowder

Corn Tofu Chowder

​Do you avoid chowder because it's so full of fat? I've discovered a delicious, healthy alternative to the heavy cream usually used in chowders. The answer is tofu. this chowder is just as delicious and creamy as the traditional kind. See for yourself.

​Cutting fresh kernels is not difficult. See directions below. If the optional milk is left out, this can be ​ an all-vegan, lactose-free dish. 

Servings: 4      Serving size: 1 cup      Preparation time: 20-30 minutes

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 Ingredients
*1-1/2 cups fresh corn kernels OR
15 ounces canned corn
1/2 cup diced onion
1/2 cup diced green or red bell pepper
1/2 cup diced celery
2 diced garlic cloves
2 tablespoons olive or grapeseed oil
2/3 cup milk or almond "milk"
1, 6 ounce soft tofu
5 tablespoons diced green chilies
1/2 teaspoon ground sea salt
1 teaspoon ground cumin
*Dash white pepper
2 tablespoons chopped cilantro or chives

Options: Add and sauté diced jicama or potatoes, chopped cooked bacon or scraps of salmon. (If raw, the salmon will cook quickly when heating up the chowder.)

*Notes:
To cut kernels from the cob,  cut off tip first.  Place stem end on cutting board and run chef's knife or electric knife from top to bottom until only the cob remains. Break up kernels into individual pieces.

White pepper is very strong, so use with care.

 Instructions (Alternative directions using  an immersion blender below)
1. After the onion, green pepper, celery, and garlic are diced, sauté them as well the fresh corn kernels in a deep pan with the oil. (I add the garlic toward the last, since it tends to burn if cooked too long. Do not add the corn if it is canned.) Saute until soft.

2.  If using canned corn, drain off the liquid. Add the canned corn to the vegetable mixture after it has been sautéed.  Remove about one-third cup of this mixture and set aside. 

3. Put the tofu in the bottom of a blender and add the milk, remaining vegetable mixture, chilies, salt, cumin, and pepper. Blend until the chowder is the consistency you like. If too thick, add a little extra milk or water. 

4.  Pour the chowder mixture and the one-third cup un-blended mixture into the pan for texture. Heat slowly so that the chowder will not burn. 

5. Adjust seasonings to your taste.

6. Pour into bowls and top with the diced cilantro, chives, basil, or red bell pepper and serve.

Enjoy!

Alternative directions using  an immersion blender

Follow directions 1 and 2 above.
​3. Put the tofu in a deep mixing bowl and add the milk. Blend with the immersion blender.
4. Add this mixture, and all other ingredients to the sauteed vegetables in the pan. Blend with the immersion blender.
5. Heat slowly so that the chowder will not burn. and adjust seasonings to your taste.
​(I use about twice the amount of green chili as the recipe calls for.)
6. Pour into bowls and top with the diced cilantro, chives, basil, or red bell pepper and serve.

I hope you enjoy this dish. Let me know if you've tried it and how it turned out. Good cooking to you,
​Linda
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