Creamy Corn Chowder Tasty Recipes

Tuesday, June 1, 2021

Creamy Corn Chowder

"This is a recipe that I've modified to be low-fats and vegetarian. The authentic called for heavy cream and fowl broth. I think it's far quite yummy, and specifically appropriate on chilly evenings!"

Ingredients :

6 purple potatoes, peeled and cubed
2 (eleven ounce) cans entire kernel corn, undrained
1/2 cup chopped green bell pepper
half cup chopped sweet onion
1 tablespoon crimson pepper flakes
2 cups vegetable broth
1 (12 ounce) package low-fats, company silken tofu
salt to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H5M

Place potatoes in a large pot of salted water and bring to a boil. Cook till gentle, approximately half-hour; drain.
To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; dispose of from warmness.
In a meals processor or blender puree all however 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if essential. Combine the pureed mixture with the ultimate 1 1/2 cups vegetable and broth combination, and cook over low warmth for 5 minutes; do no longer boil. Season with salt to taste.

Notes :

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