Real Recipes From Real Home Cooks ®

basil corn chowder with tofu

(1 rating)
Recipe by
Linda Edwards-Jackson
Boise, ID. & Dallas, NC

This is a rich, creamy chowder without much fat.

(1 rating)
yield 10 , 1 cup servings
prep time 30 Min
cook time 50 Min

Ingredients For basil corn chowder with tofu

  • 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)

How To Make basil corn chowder with tofu

  • 1
    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.
  • 2
    Carefully pour liquid off tofu. Discard corn cobbs. Transfer half of corn mixture to a bowl.
  • 3
    In a blender puree tofu in batches with corn mixture from bowl until smooth; transferring batches to kettle.
  • 4
    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.

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