READY IN ABOUT 1¼ hrs

Creamy Corn Chowder

Read Reviews (79)

"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.

Directions

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

Kitchen-Friendly View

PREP 15 mins
COOK 50 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Mar 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!

—ESTEPHAN

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Most Helpful Critical Review

Oct 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.

—Meandmsjones

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101 Ratings

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Jan 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!

—KSIVA

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Mar 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!!!

—ddrayer

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Jan 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!

—Katherine

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Dec 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.

—CarrieHansen

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Jan 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.

—REBECITA

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May 18, 2011

This hit the spot on a cold, rainy evening! I had to modify the recipe a bit, because I didn't have enough green pepper. I used about 1/4 cup green pepper and added a very small jar of diced red pimento. I only used 1/4 tsp. red pepper flakes......can't imagine how hot it would be with a full tablespoon. Next time, I think I will skip the boiling the potatoes in water and just throw everything in with the veggie broth from the start to cook together. Very simple recipe. Low that it was low-fat and had the protein of the tofu.

—LA ESPOSA

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Nutrition

Calories
275 kcal
14%

Carbohydrates
62.5 g
20%

Cholesterol
0 mg
0%

Fat
1.6 g
3%

Fiber
6.5 g
26%

Protein
7.4 g
15%

Sodium
472 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Creamy Corn Chowder

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 275
Calories from Fat: 15

% Daily Value *
Total Fat 1.6g 3 %
Saturated Fat 0.3g 1 %
Cholesterol 0mg 0 %
Sodium 472mg 19 %
** Potassium 938mg 26 %
Total Carbohydrates 62.5g 20 %
Dietary Fiber 6.5g 26 %
Protein 7.4g 15 %
Sugars 7.2g
Vitamin A 21 %
Vitamin C 62 %
Calcium 4 %
Iron 17 %
** Thiamin 25 %
** Niacin 37 %
** Vitamin B6 45 %
** Magnesium 22 %
** Folate 39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.