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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is a recipe that I've modified to be low-fat and vegetarian. The original called for heavy cream and chicken broth. I think it is quite yummy and, especially good on chilly evenings! Ingredients:
6 red potatoes, peeled and cubed |
2 (11 ounce) cans whole kernel corn, undrained |
1/2 cup chopped green bell pepper |
1/2 cup chopped sweet onion |
1 tablespoon red pepper flakes |
2 cups vegetable broth |
1 (12 ounce) package low-fat, firm silken tofu |
salt to taste |
Directions:
1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.
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