Monday, September 18, 2006

Sweet Corn Chowder (with tofu)

I served this chowder as an appetizer at last night's dinner. Everyone would take a bite, then say "this is really good." Take another bite and say "this is really really good." Finish it off and say "that was really good." I'll definitely be serving this again. That's why we cook, right? For all the compliments!

This recipe serves 6:

1 T. canola oil
2 roasted (or carmelized) chopped onions
4 cups fresh (about 8 ears) or frozen (one 10-ounce bag) yellow corn - I actually used 1/2 fresh and 1/2 frozen
1/2 c. diced carrots
1 medium white potato
6 c. vegetable broth
1/2 t. cumin
1/2 t. rosemary
1 t. oregano (preferably mexican)
2 cloves crushed garlic
salt and white pepper to taste
1 box silken tofu

Heat the oil in a dutch oven and cook onions, corn, carrots, and potato until softened slightly. Add 2 cups of the vegetable broth, garlic, and spices and continue cooking until veggies are soft.

Meanwhile, puree tofu in a blender or food processor. When smooth, add in 2 to 3 cups of the soup (about half) and blend until smooth. Stir the puree back into the remaining soup. Heat over moderate heat, stirring occasionally, until hot. Taste and adjust seasonings.

Garnish with chopped fresh tomato and cilantro or parsley.

1 comment:

Gaia said...

Hi aTxVegn !

This is my first visit to your blog and I will read all of it !
Everything looks so good ! And beautiful photographs too :)

We love Corn Chowder and we are going to try yours ! I would mind having two different Corn Chowder to choose from ;-)

See ya !