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Corn Tofu Chowder

1/14/2019

1 Comment

 
PictureCorn 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
 Ingredients
*1½ cups fresh corn kernels OR
15 ounces canned corn
½ cup diced onion
½ cup diced green or red bell pepper
½ cup diced celery
2 diced garlic cloves
2 tablespoons olive or grapeseed oil
⅔ cup milk or almond "milk"
6-ounce soft tofu
5 tablespoons diced green chilies
½ 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 
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.
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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1 Comment
Bill Kring
9/8/2016 01:14:35 pm

It is a wonderful chowder.

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    Author

    Linda M. Kurth is the creative mind behind such stories as the romance, Home of the Heart, and her  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:
    ​
    "This chicken salad is fabulous" my writer friends told me at our little luncheon. "We want the recipe."

    "I've been thinking of starting a recipe blog," I said. "This will be the first dish on it. Will that work for you?"

    "Do it!" they urged. 

    I've thought about creating a cookbook for years, but with all of my other activities, I realize that's not going to happen in the traditional sense. So I'm happy to have this venue to share my favorite dishes and discoveries. I hope you'll find some dishes here that become some of your favorites too.

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  • Home
    • About Linda
    • Contact
    • Media Kit
  • Divorce Healing Blog
  • Linda's Books
    • God, the Devil, and Divorce >
      • Memoir Writing
    • Home of the Heart >
      • Writing Home of the Heart
      • Home of the Heart Design Blog
    • Quick Reads
  • Recipes & Crafts
    • Recipe Blog
    • Tin Can Footstools >
      • Tin Can Footstools p.2
      • Tin Can Footstools p.3
    • Recipe Index
    • Denim Pennant Banner >
      • Denim Pennant Banner p2