Creamy Corn Chowder

Name: Creamy Corn Chowder
Ingredients: 1 1/2 Tbs. olive oil; 1 large stalk celery, diced; 1 medium onion, finely chopped; 2 medium carrots, thinly sliced; 2 medium russet potatoes, peeled and finely diced; 2 bay leaves; 2 vegetable bouillon cubes; 1/4 tsp. ground cumin; 1/4 tsp. dried thyme; 12.3-oz. pkg. soft silken tofu; 3 cups cooked fresh (from 6 ears) or thawed frozen corn kernels; 1/4 tsp. coarse salt; 1/4 tsp. freshly ground white pepper

13 ingredients

9 steps

Ingredients

1 1/2 Tbs. olive oil
1 large stalk celery, diced
1 medium onion, finely chopped
2 medium carrots, thinly sliced
2 medium russet potatoes, peeled and finely diced
2 bay leaves
2 vegetable bouillon cubes
1/4 tsp. ground cumin
1/4 tsp. dried thyme
12.3-oz. pkg. soft silken tofu
3 cups cooked fresh (from 6 ears) or thawed frozen corn kernels
1/4 tsp. coarse salt
1/4 tsp. freshly ground white pepper

Directions

1

In large pot, heat oil over medium heat.
2

Add celery and onion and cook, stirring occasionally, until golden, about 10 minutes.
3

Stir in carrots, potatoes, bay leaves, bouillon cubes, cumin, thyme and 31U2 cups water and bring to a boil.
4

Reduce heat to low, cover and simmer gently until vegetables are tender, 25 to 30 minutes.
5

Meanwhile, in food processor or blender, puree tofu until smooth.
6

Stir into soup along with corn, salt and pepper.
7

Reduce heat to low and simmer, uncovered, 10 minutes.
8

If time allows, let chowder stand off heat for an hour or so, then rewarm over very low heat.
9

Remove bay leaves before serving.