New England Clam-less Chowder |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Tofu stands in for the clams in this classic soup Ingredients:
1 tablespoon canola oil |
2 teaspoons soy sauce or 2 teaspoons tamari |
4 ounces firm tofu, finely diced |
1 tablespoon soy margarine |
1 large onion, finely chopped |
2 celery ribs, finely diced |
2 tablespoons unbleached white flour |
4 cups vegetable stock or 4 cups water |
3 medium potatoes, scrubbed and diced |
3 cups fresh corn kernels |
1/4 teaspoon dried thyme |
1/4 teaspoon dried summer savory or 1/4 teaspoon marjoram |
2 cups low-fat milk or 2 cups soymilk (or as needed) |
salt and pepper |
Directions:
1. Heat the oil and soy sauce or tmari slowly in a medium sized skillet.
2. Stir the diced tofu in quickly to coat, then turn the heat up to medium high.
3. Saute stirring frequently until browned and crisp on all sides, about 12- 15 miuntes.
4. When done, remove from the heat and set aside until needed In the meantime, heat the margarine in a soup pot.
5. Add the onion and celery and and saute over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes.
6. Sprinkle in the flour a little at a time.
7. Slowly stir in the stock or water, then add the potato dice, corn kernels and dried herbs.
8. Bring to a simmer, then simmer gently, covered, until the potatoes are tender and the corn kernels are done, about 20- 25 minutes.
9. With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
10. Then add milk or soy milk as needed.
11. The soup should be simithick but will not be too dense.
12. Slowly bring to a gentle simmer, then season to taste with salt and pepper.
13. If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.
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