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!

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 294 Calories

Ingredients

• salt to taste
• ½ cup chopped green bell pepper
• 2 cups vegetable broth
• 1 tablespoon red pepper flakes
• 6 red potatoes, peeled and cubed
• 2 (11 ounce) cans whole kernel corn, undrained
• ½ cup chopped sweet onion
• 1 (12 ounce) package low-fat, firm silken tofu

Recipe Instructions

Step 1

Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.

Step 2

To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.

Step 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.