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.