nutritional information

Per Serving:

  • Calories: 175
  • Protein: 6 g
  • Total Fat: 4 g
  • Saturated Fat: 1 g
  • Carbohydrates: 28 g
  • Cholesterol: mg
  • Sodium: 168 mg
  • Fiber: 4 g

Creamy Corn Chowder

8 kid-size servings

  • 1 ½ 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
  • ¼ tsp. ground cumin
  • ¼ tsp. dried thyme
  • 12.3-oz. pkg. soft silken tofu
  • 3 cups cooked fresh (from 6 ears) or thawed frozen corn kernels
  • ¼ tsp. coarse salt
  • ¼ tsp. freshly ground white pepper

1. In large pot, heat oil over medium heat. Add celery and onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in carrots, potatoes, bay leaves, bouillon cubes, cumin, thyme and 31Ú2 cups water and bring to a boil. Reduce heat to low, cover and simmer gently until vegetables are tender, 25 to 30 minutes.

2. Meanwhile, in food processor or blender, puree tofu until smooth. Stir into soup along with corn, salt and pepper. Reduce heat to low and simmer, uncovered, 10 minutes. If time allows, let chowder stand off heat for an hour or so, then rewarm over very low heat. Remove bay leaves before serving.

September 1999

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Creamy Corn Chowder is just great! I did not think the 3 cups of water would be enough, but it is. By the time you add all the veggies (I always add a little more) the tofu and the corn "soups" it up nicely. This recipe will certainly go on my favorites list! Val in Westchester 1-7-14

Valerie Tarangelo - 2014-01-08 01:23:25

This was one of the first recipes my mom made for me when I became a vegetarian when I was young. Every thanksgiving and Christmas this is what she would cook for me so I could eat with everyone else. In 2005 Katrina left 8' of water in my parents' house. Her recipes were lost and neither of us could remember which issue of VT that this was in. I have searched off and on for years with no luck. I was just telling a friend about the missing recipe a few day ago and then, lo and behold, your email today mentioned the search by issue feature. I didn't hold out much hope, but within minutes, there it was. Thank you, Vegetarian Times, for giving back a little of what we lost that day.

Sarah Halstead - 2013-01-09 01:48:22

Made a HUGE double batch of this, and am keeping some and giving the rest to 3 of my friends who are very sick with the flu right now. Just tasted it and it already tastes good, but am going to let it sit and flavor-blend into the tofu for a few hours before delivering. Thanks for this great recipe!

Diane in southern Calif - 2012-03-10 12:47:49

Quick, easy, delicious and I did the first step then threw it all in my crockpot! Love it thank you :)

Sheana - 2010-11-03 17:57:23