basil corn chowder with tofu

Name: Basil Corn Chowder with Tofu
Prep time: 30 min
Cook time: 50 min
Yield: 10
Ingredients: 7 ears - fresh corn (or 1, 16 oz. package frozen corn); 9 cup(s) 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 ounce(s) container silken tofu; 2/3 cup(s) fresh basil leaves; 1 cup(s) thinly sliced scallion greens ( fresh spring onion greens)

(1 RATING)

17 Pinches

Linda Edwards-Jackson

Boise, ID. & Dallas, NC

Updated on Mar 22, 2012

This is a rich, creamy chowder without much fat.

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prep time 30 Min

cook time 50 Min

method ---

yield 10 , 1 cup servings

Ingredients

7 ears - fresh corn (or 1, 16 oz. package frozen corn)
9 cups 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 ounces container silken tofu
2/3 cup fresh basil leaves
1 cup thinly sliced scallion greens ( fresh spring onion greens)

How To Make basil corn chowder with tofu

Step 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.

Step 2

Carefully pour liquid off tofu. Discard corn cobbs. Transfer half of corn mixture to a bowl.
Step 3

In a blender puree tofu in batches with corn mixture from bowl until smooth; transferring batches to kettle.
Step 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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