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7 earsfresh corn (or 1, 16 oz. package frozen corn)
9 cwater (use 5 to 6 cups if using frozen corn). you can use chicken broth for 1/2 of the amount of liquid.
1, 19 ozcontainer silken tofu
2/3 cfresh basil leaves
1 cthinly sliced scallion greens ( fresh spring onion greens)
How to Make Basil Corn Chowder with Tofu
- 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.