Rating: 4.5 stars
103 Ratings
  • 5 star values: 58
  • 4 star values: 31
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 4

This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy, and especially good on chilly evenings!

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Recipe Summary

cook:
50 mins
total:
1 hr 5 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.

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  • To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.

  • In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

Nutrition Facts

294 calories; protein 10.6g; carbohydrates 63.1g; fat 2.1g; sodium 516.4mg. Full Nutrition
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