Potato Corn Chowder Recipe
I got this recipe from the Taste of Home Comfort Food Diet Cookbook. I wasn't sure how it would turn out using tofu and soy milk to thicken and cream it up, but it turned out great. I really like this soup and will be making it again. The recipe is only for 2 servings so I will double or triple next time for leftovers.
Ingredients
- 2/3 cup fresh or frozen corn, thawed
- 1/3 cup chopped onion
- 1/4 cup chopped red pepper
- 1/4 cup chopped green pepper
- 1 tsp canola oil
- 1 medium red potato, diced
- 1/3 cup low sodium chicken broth
- 1/2 cup soft tofu
- 1/2 cup soy milk
- 1/4 tsp salt
- 1/8 tsp pepper
Directions
- Saute corn, onion & peppers in oil until onion is tender.
- Add potato and broth, bring to a boil.
- Reduce heat; cover and simmer 8-10 min or until potato is tender.
- Process tofu and soy milk in blender until smooth then gradually stir into soup.
- Bring to a boil; reduce heat & simmer uncovered 10-15 min until thickened, stirring occasionally.
- Season with salt and pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 2 servings | |
| Calories 194 | |
| Calories from Fat 49 | 25% |
| Total Fat 5.46g | 7% |
| Saturated Fat 0.67g | 3% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 346mg | 14% |
| Potassium 846mg | 24% |
| Total Carbs 29.66g | 8% |
| Dietary Fiber 3.5g | 12% |
| Sugars 6.76g | 5% |
| Protein 8.42g | 13% |
