Esta es una exhibición prevé de cómo se va ver la receta de 'Potato Corn Chowder' imprimido.

Receta Potato Corn Chowder
by Nelski

Potato Corn Chowder

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.

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 2

Ingredientes

  • 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

Direcciones

  1. Saute corn, onion & peppers in oil until onion is tender.
  2. Add potato and broth, bring to a boil.
  3. Reduce heat; cover and simmer 8-10 min or until potato is tender.
  4. Process tofu and soy milk in blender until smooth then gradually stir into soup.
  5. Bring to a boil; reduce heat & simmer uncovered 10-15 min until thickened, stirring occasionally.
  6. Season with salt and pepper.