tjcm's vegan corn chowderSubmitted by tjcm16
Makes 11 servings
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creamy, sweet and peppery corn chowder, none of the dairy
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Ingredients
| 1 |
T olive oil |
| 32 |
oz frozen corn |
| 1 |
large onion, diced |
| 1 |
small green bell pepper, diced |
| 1 |
small red bell pepper, diced |
| 1 |
small yellow bell pepper, diced |
| 70 |
ounce Fat Free Vegetable Broth (I use Swanson vegetarian vegatable broth) |
| 7 |
small russet potatoes, diced |
| 19 |
oz extra hard Tofu, Diced |
| 1 |
quart Soy Milk, Fluid (I use westsoy unsweetened soy milk) |
| 1 |
t salt (or to taste) |
| 2 |
t pepper (or to taste, I like lots of pepper) |
Directions
- cook corn, onion, and peppers in oil until onion is translucent --DO NOT BROWN ONION
- add potato and broth, boil until veggies are cooked about 30 min
- add tofu, salt, pepper, and soy milk, cook an additional 15 minutes, or until you like the taste of the tofu.
- *don't forget to stir often, I recommend covering pot
Categories
Potatoes, Vegetables, Main Dish, Soup, American-Southern, Boil, Quick, Simmer, Slow Cook, Vegetarian
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Serving Size 545.0g |
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Amount Per Serving |
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Total Carbohydrates 46.4g 15%
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| Vitamin A 16% |
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Vitamin C 89% |
| Calcium 10% |
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Iron 16% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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