Recipe by J.D.
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
red potatoes, peeled and cubed
2 (11 ounce) cans
whole kernel corn, undrained
chopped green bell pepper
chopped sweet onion
red pepper flakes
1 (12 ounce) package
low-fat, firm silken tofu
salt to taste
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!
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.
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!
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!!!
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!
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Corn Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 19
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a delicious Creole-style chowder.
A rich, creamy chowder with bacon and potato—just like granny used to make.
See how to make an easy, rich, and creamy corn side dish.