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CREAMY CORN CHOWDER Serves 8
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INGREDIENTS
7 potatoes, peeled and cubed
2 (11 ounce) cans whole kernel corn, undrained
1/2 cup chopped green bell pepper
1 cup chopped onion
1 tbsp red pepper flakes
3 cups vegetable broth
1, 12oz package low-fat, firm silken tofu
salt to taste

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

To the corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil together for about 15 minutes and remove from heat.

In a food processor or blender puree everything together with the tofu. Leave aside just 1 ½ cups of the vegetable broth.
Remove from the blender, add the remaining vegetable broth and cook over low heat for 5 minutes; do not boil. Add the salt to taste.

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