Creamy Corn Chowder

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• place potatoes in a large pot of salted water and bring to a boil. cook until tender, about 30 minutes; drain.
• to the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. boil for about 15 minutes; remove from heat.
• 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.