Reviewer:

Reviewed: Nov. 3, 2002

This recipe was really great! Simple to make, and a great soup for the cold weather. Nice and creamy, with a bit of a kick from the hot pepper flakes. Stores & reheats well too!

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1 user found this review helpful

Reviewer:

URIELLASKY

Reviewed: Aug. 18, 2002

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!

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Reviewer:

KSIVA

Cooking Level: Intermediate

Reviewed: Apr. 9, 2002

Yummy! I didn't use silken tofu so it wasn't as creamy as I expected but that was probably just my fault for buying the wrong kind. I love this with cornbread!

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Reviewer:

YAKKETTE

Reviewed: Apr. 7, 2002

I was really disappointed with this soup, unfortunately. The tofu, which I normally love, did add a nice creaminess to the soup, but I found the overall texture really unappealing -- not quite thick, not really thin. My corn was super-sweet which turned the soup into a sweet sludge. I like the theory of this soup though, and will probably try the tofu as cream idea again soon.

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Reviewer:

KARINTRACY

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

Reviewed: Mar. 22, 2002

This was really good. I substituted 1/2 teaspoon ground red pepper for the pepper flakes. It was too much. Also substituted regular tofu for the fat-free because I could not get the fat-free tofu. Only added a total of 10 grams of fat.

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Reviewer:

TOMFILBEY

Reviewed: Mar. 14, 2002

I made this last night and everyone enjoyed it! What a great way to eat tofu. Thanks for the recipe.

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Reviewer:

ZLOPEZ

Reviewed: Dec. 24, 2001

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!

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Reviewer:

BECKA2008

Cooking Level: Intermediate

Home Town: Sioux Falls, South Dakota, USA

Living In: Las Vegas, Nevada, USA

Reviewed: Dec. 3, 2001

This is a great recipe. I agree that one teaspoon of red pepper flakes is plenty (I'll probably use a little less than a teaspoon next time). I pureed only about half of it to keep some of the texture from the corn and potatoes. Very good!

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Reviewer:

LIZV

Reviewed: Nov. 30, 2001

This is is a new favorite at our house! The soup is very creamy and filling, you'd never know there's tofu in it. We leave out the red pepper flakes and green peppers and add tons of cracked black pepper...just our personal taste. Best of all it's virtually fat-free! Thanks J.D.!

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2 users found this review helpful