Adjust Font Size :
 

Corn and potato chowder

Preparation time: 1 hour and 30 minutes

Ingredients

Vegetable oil spray
1/2 cup chopped onions
2 cloves garlic, minced
1/8 cup chopped fresh parsley
1 1/2 cups frozen corn, thawed (or corn kernels from 4 ears of corn)
3 cups water
4 boiling potatoes, cubed
1 teaspoon dried dill
2 cups soy milk
1 cup drained and mashed silken tofu
1 teaspoon thyme
1/2 teaspoon black pepper

Spray a large pot with vegetable oil and heat. Add onions, garlic, parsley, and corn; cover and simmer over low heat for 20 minutes, stirring frequently. Add water and bring to boil. Add potatoes and simmer uncovered for 30 minutes, or until potatoes are tender. Stir in dill, soy milk, tofu, thyme, and pepper, and simmer for 15 minutes or until very hot.

Yield: 4 1/2 cups
Serving Size: 1 1/2 cups

Nutritional Information

Per Serving:
  Calories: 310
  Carbohydrate: 53 gg
  Protein: 15 g
  Fat: 7 g
  Saturated fat: 1 g
  Sodium: 39 mg
  Fiber: 8 g
  Exchanges per serving: 1 1/2 starch, 3 medium-fat meat
  Carbohydrate choices: 3 1/2

Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.