Super Firm Chowder

Serving Size 6

Prep Time empty mins

Cook Time 30 mins

Difficulty Easy

Ingredients

  • 1 package Nasoya Super Firm Tofu, cubed
  • 3 Tbsp. butter divided
  • 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2¾ cup corn if using canned or frozen)
  • 1 yellow onion, peeled and chopped
  • 2 celery ribs, chopped
  • 1 medium carrot, peeled and chopped
  • 3 garlic cloves, minced
  • 1 teaspoon Fresh thyme, plus more according to taste
  • 1 tablespoon all purpose flour
  • ¼ cup white wine
  • 2 medium (1 lb.) russet potatoes, peeled, diced
  • 4 cups stock (chicken or veggie stock)
  • 1 cup milk
  • 1 bay leaf
  • 1 medium zucchini, ends trimmed and diced
  • Salt and pepper to taste
  • Chopped fresh chives, to garnish
  • Oyster crackers, to garnish
  • Vegan bacon bits, to garnish 
  • Cracked pepper, to garnish

Inspired by: Olive and Mango

Preparation

  1. Heat 2 tablespoons of the butter in a large heavy pot over medium-high. Add corn kernels, season generously with salt and pepper, and cook, stirring occasionally, until corn is tender and juices have evaporated and browned on the bottom of the pot, 5-7 minutes. Reserve ½ cup corn for topping soup when serving; transfer remaining corn to a medium bowl and set aside.
  2. Add remaining 1 tablespoon butter to the pot and add Nasoya Tofu. Cook until golden brown on all sides.
  3. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
  4. Sprinkle in the flour. Cook, stirring, for 1 minute
  5. Stir in wine to deglaze the pan, scraping any brown bits from the bottom of the pot then add the potatoes, stock, milk and bay leaf. Raise the heat to medium high and bring to a boil, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
  6. Stir in the zucchini; season with salt and pepper, to taste, and simmer for another 8-10 minutes or until the vegetables are completely tende
  7. Stir in corn. Discard the bay leaf and then transfer approx 2 cups of chowder to a food processor or blender; puree until smooth. Stir the mixture back into the pot. Cook just until heated through. Test and adjust for seasoning.
  8. Then serve garnished with fresh chopped chives, top with the reserved corn, and enjoy with crackers.

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