2 large russet potatoes
2 cups corn kernals
12 cup diced sweet onion
1 clove garlic, minced
1/2 tbs red pepper flakes
1 tsp spanish paprika
2 cups vegetable stock
12 ounces silken tofu
salt and pepper to taste.
Peel and dice the potatoes. Cook them quickly in boiling water (just until you can pierce the pieces with a fork, but not all the way done). Drain, and add the corn, onion, garlic red pepper flakes and stock. Cook for ten minutes on medium heat.
Now cut the mixture in half. Puree one half with the tofu. Then add it to the rest and simmer for 5 minutes. You now have vegan corn chowder!
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