Recipe for Creamy Corn Chowder 
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Yield:
8
Ingredients:
Amount Ingredient
1/2 tbl olive oil
1 lrg celery, diced
1 med onion, finely chopped
2 med carrots, thinly sliced
2 med russet potatoes
peeled and finely diced
2 x bay leaves
2 x vegetable bouillon cubes
1/4 tsp ground cumin
1/4 tsp dried thyme
1/3 oz packaged soft silken tofu*
3 cup cooked fresh corn, (from 6 ears)
OR thawed frozen corn kernels
1/4 tsp coarse salt
Instructions:
Instructions: 8 KID-SIZE SERVINGS DAIRY-FREE

Pureede silken tofu is a superb base for creamy soups like chowders. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowlful.

In large pot, heat oil over medium heat. Add celery and onion and cook, stirring occasionally, until golden, about 10 minutes. Stir in carrots, potatoes, bay leaves, bouillon cubes, cumin, thyme and 3 1/2 cups water and bring to a boil. Reduce heat to low, cover and simmer gently until vegetables are tender, 25 to 30 minutes.

Meanwhile, in food processor or blender, puree tofu until smooth. Stir into soup along with corn, salt and pepper. Reduce heat to low and simmer, uncovered, 10 minutes. If time allows, let chowder stand off heat for an hour or so, then rewarm over very low heat. Remove bay leaves before serving.

*12.3 ounces packaged soft silken tofu

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