Basil Corn Chowder With Tofu Recipe

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Basil Corn Chowder with Tofu

Linda Edwards-Jackson


This is a rich, creamy chowder without much fat.

pinch tips: Slow Cooker/Crock Pot Hints


10, 1 cup servings


30 Min


50 Min


7 ears
fresh corn (or 1, 16 oz. package frozen corn)
9 c
water (use 5 to 6 cups if using frozen corn). you can use chicken broth for 1/2 of the amount of liquid.
1, 19 oz
container silken tofu
2/3 c
fresh basil leaves
1 c
thinly sliced scallion greens ( fresh spring onion greens)

Directions Step-By-Step

Shuck corn. Into a 6 - 8 quart kettle, cut off kernals, reserving cobbs. In kettle simmer corn, cobbs, water plus salt & pepper to taste, uncovered til corn is tender about 10 - 20 minutes.
Carefully pour liquid off tofu. Discard corn cobbs. Transfer half of corn mixture to a bowl.
In a blender puree tofu in batches with corn mixture from bowl until smooth; transferring batches to kettle.
Finely chop basil,and stir into chowder with chopped green scallions. Add salt & pepper to taste. Heat chowder over medium heat, stirring often until thoroughly heated. Enjoy.

About this Recipe

Course/Dish: Other Soups
Dietary Needs: Vegetarian
Other Tag: Healthy