Creamy Corn Chowder - LF Vegan

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Creamy Corn Chowder - LF Vegan

Recipe By :J.D. Wesley

Serving Size : 6 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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6 red potatoes -- peeled and cubed

2 cans whole kernel corn -- (11 ounce) undrained

1/2 cup chopped green bell pepper

1/2 cup chopped sweet onion

1 tablespoon red pepper flakes

2 cups vegetable broth

1 package low-fat -- (12 ounce) firm silken tofu

salt to taste

 

1 Place potatoes in a large pot of salted water and bring

to a boil. Cook until tender, about 30 minutes; drain.

 

2 To the potatoes add corn, bell pepper, onion, red

pepper flakes and vegetable broth. Boil for about 15

minutes; remove from heat.

 

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.

 

Nutrition Info Servings Per Recipe: 6

Amount Per Serving Calories: 200 Total Fat: 1.8g Total Carbohydrates:

45.1g Dietary Fiber: 4.8g Cholesterol: 0mg

Sodium: 562mg Protein: 6.2g

Source:

" Allrecipes "

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Per Serving (excluding unknown items): 122 Calories; 1g Fat (10.0% calories from

fat); 4g Protein; 24g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 547mg

Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat.

 

NOTES : 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!

 

Prep Time: approx. 15 Minutes. Cook Time:

approx. 50 Minutes. Ready in: approx. 1 Hour 5 Minutes. Makes

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

 

 

 

 

 

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