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
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,
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Linda M. Kurth is the creative mind behind such stories as Home of the Heart and the up-coming memoir, God, the Devil and Divorce, as well as the recipes and crafts you'll find in these pages. Here's how this blog began: