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!

J.D.

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement

Reviews (80)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/14/2006
Very good. I made the following minor changes: 1. don't peel the potatoes. 2. don't cook the potatoes that long just til barely tender unless you want mush. 3. use less red pepper (see other reviews. 4. used the potato water with a buillion cube added for broth (use more liquid than called for unless you want it really thick). Yum! Great healthy and easy recipe. By the way one other suggestion is make sure you use SILKEN tofu I think the problem that other reviewers had with consistency was due to using the wrong kind of tofu. Enjoy! Read More
(25)

Most helpful critical review

Rating: 3 stars
10/15/2008
I wasn't as impressed with this recipe though I did love the trick of using tofu in place of cream! I used poblanos in place of green peppers roasting them first. I also used fresh corn and used water in place of the liquid that would have come from canned. This may have altered the taste. I just wasn't crazy about it. Also - if you like your soups more stew-like don't puree as much - only puree about a cup or so to havea chunkier soup. Read More
(3)
103 Ratings
  • 5 star values: 58
  • 4 star values: 31
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
03/14/2006
Very good. I made the following minor changes: 1. don't peel the potatoes. 2. don't cook the potatoes that long just til barely tender unless you want mush. 3. use less red pepper (see other reviews. 4. used the potato water with a buillion cube added for broth (use more liquid than called for unless you want it really thick). Yum! Great healthy and easy recipe. By the way one other suggestion is make sure you use SILKEN tofu I think the problem that other reviewers had with consistency was due to using the wrong kind of tofu. Enjoy! Read More
(25)
Rating: 5 stars
01/08/2004
This is a wonderful recipe. I made it yesterday for a dinner party and it was a hit! I used Del Monte canned corn since it doesn't contain any added sugar like a lot of the other brands. If you are concerned about getting the right consistency scoop out the vegetables first and blend them with the tofu then blend and add the broth until you get the right consistency. I used a teaspoon of pepper flakes and it was still a little spicy. Thanks a lot for the recipe and the helpful reviews too! Read More
(19)
Rating: 5 stars
03/15/2007
This was the first time I had ever made a chowder and I'm so proud of it. It was so quick and easy. I took the advice of others and added a little extra seasons (rosemary/thyme) and less red pepper. I also reserved three cups from the blender. I've always been a huge corn chowder fan but hated the fat and calories. Now I can eat as much as I like! It's also great for my vegan friend! 5 BIG stars on this recipes!!! Read More
(12)
Advertisement
Rating: 4 stars
01/21/2009
YUM. I just finished my first bowl. From the other reviews and my own experience here is what I would change. 1) 1 TBS is way too much red pepper flakes. Use 1/4-1 tsp depending on how spicy you like your food. 2) Reserve at least 4 cups of veggy and broth mix to make sure the soup has texture unless you like soup with no chunks. 3) Saute the onions and pepper in butter or olive oil first with the red pepper flakes while the potatos are boiling then add them to the potatos as the recipe says. 4) Make sure you buy silken tofu. Firm tofu does not work well in soups. 5) This does need something else- thyme or rosemary or another spice of your choosing sauteed with the onion would give it a fuller flavor. 6) I would add more corn- I didn't quite think the 2 cans were enough. 7) More veggie broth (at least 3 cups) Delicious healthy soup! Read More
(10)
Rating: 4 stars
12/20/2006
I was so hungry for corn chowder and looked through several "allrecipes" before choosing this one. I enjoyed the flavor of this soup but the consistency wasn't thick enough for my liking so I added instant potato flakes. Next time I make it I will simply add less broth at the end. I also added more seasoning--try a bit of sage for a more savory flavor. Read More
(8)
Rating: 5 stars
01/02/2004
I was skeptical at first but this recipe is awesome! My housemates wouldn't believe me that this was a vegan low-fat recipe. I like it so much better than soups with heavy cream. It's really pretty easy too - if you can chop and stir (and have a food processor) you can make it. I didn't peel the potatoes which makes it a lot easier and makes the color more interesting. If you're not a vegan try grating cheddar cheese on top. Read More
(7)
Advertisement
Rating: 5 stars
01/02/2004
What a delicious recipe! I love using the tofu to make the chowder so creamy--a great way to make a corn carb dish gain some protein and healthful soy. I just took this to my office holiday potluck and the raving didn't stop. I wished I could have claimed the recipe. I'm 100% there with the common comment that 1 Teaspoon of red pepper flakes is Plenty. Also I reserved more of the chunky vegetables & less broth to help preserve the creamiest of consistencies. I used red yellow & green bell peppers for color. I'm taking it to Christmas dinner this year too! Thanks for the great chowdah! Read More
(5)
Rating: 5 stars
06/11/2010
oh my goodness!! loved this recipe! i have made it a few times and modify it each time. the red bell pepper is super but any other veggies on hand work! i have also added sausage. fresh herbs are always a nice addition to soups! very creamy! Read More
(5)
Rating: 5 stars
11/05/2006
I've never cooked with tofu before (and am usually not the biggest fan) but the flavor and consistency of this is great! My roommate didn't know what was in it and when she tried it she thought it had 20 grams of fat in it. Then I told her what it was and she was shocked! Oh and I made some slight changes - used chicken broth and used both green and red peppers. Yum! Nice and spicy too. Read More
(4)
Rating: 3 stars
10/15/2008
I wasn't as impressed with this recipe though I did love the trick of using tofu in place of cream! I used poblanos in place of green peppers roasting them first. I also used fresh corn and used water in place of the liquid that would have come from canned. This may have altered the taste. I just wasn't crazy about it. Also - if you like your soups more stew-like don't puree as much - only puree about a cup or so to havea chunkier soup. Read More
(3)
Advertisement