Ingredients:
- 1/2 block firm tofu, chopped into small cubes
- 1/4 cup onions, chopped
- 4 cloves garlic, minced
- 2 cups vegetable broth
- 2 cups soy milk
- 1 teaspoon salt
- 1/2 cup chopped celery
- 1/2 cup carrots
- 1 cup potatoes, chopped
- 2 bay leaves
- 1 cup frozen corn
Special equipment:
- Immersion blender
Directions:
- Saute onions in a well-oiled pot
- Add the garlic
- When onions are tender
- Add the vegetable broth
- Add the soy milk
- Turn heat to high
- Add the salt
- Add the carrots and potatoes
- Add the bay leaves
- Boil for 15 minutes, stirring occasionally
- Reduce heat to simmer
- Add the tofu
- Add the corn
- Simmer for 10 minutes then turn off heat
- Lightly puree the chowder with an immersion blender, leaving a chunky consistency
- Serve hot
Video: