Tofu Corn Chowder

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* Exported from MasterCook *

 

Tofu Corn Chowder

 

Recipe By :The Whole Soy Cookbook - Patricia Greenberg

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

1 large white onion -- chopped

1 small red bell pepper -- seeded and chopped

1 small green bell pepper -- seeded and chopped

1 10 oz package frozen corn -- thawed

2 cups vegetable stock

4 medium red potatoes -- diced

1 1/2 cups soy milk

1 1/2 pounds firm tofu -- cubed

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup chopped parsley

 

Heat the oil in a medium saucepan over high heat and saute the onion, peppers,

and corn until the onion is translucent, about 5 minutes.

Add the stock and potatoes and bring to a boil. Reduce the heat to a simmer and

cook for 15 minutes, until vegetables are very soft.

Add the soy milk and tofu and simmer for another 15 minutes. Season with salt

and pepper. Serve immediately, garnished with parsley.

 

 

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Per serving: 282 Calories (kcal); 10g Total Fat; (30% calories from fat); 16g

Protein; 36g Carbohydrate; 1mg Cholesterol; 921mg Sodium

Food Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0