Asian Corn Chowder

delicious, quick, low fat vegetarian take on Asian sweet corn and crab soup. Perfect work night dinner with vegetables. Fish sauce adds a great sublte umami flavor but you can substitute tamari, Braggs, or another savory salty flavoring. Optional garnish is finely diced sharp cheddar cheese.

• Ready In: 30 mins
• Serves: 4-6
• Yields: 6 cups soup

Ingredients

• 3  cups corn (frozen or fresh)
• 4 -5  cups water
• 1  low-sodium chicken bouillon cube
• 1  cup 1% low-fat milk (or fat free)
• 3⁄4 cup firm tofu, diced
• 2  tablespoons fish sauce (nam pla)
• 3  tablespoons  dried shiitake mushrooms (ground into a powder or diced finely)
• 3  tablespoons sugar (or to taste)
• 2  tablespoons cornstarch
• 1  tablespoon garlic powder (or fresh minced garlic, (to taste)
•  fresh ground black pepper

Directions

1. 1. Combine corn, water, bouillon, mushrooms, and garlic in large pot. Bring to a boil, stirring frequently.
2. 2. Blend approximately two-thirds of soup to create creamy texture. Cook on medium for 10 minutes (or more) so soup is simmering/at a low boil.
3. 3. Add sugar and fish sauce, stir, let cook several minutes and then taste. FIsh sauce will add a wonderful umami flavor and meld with the other flavors.
4. 4. Measure out cornstarch, add a small amount of milk, stirring until makes a smooth paste. Pour rest of milk into paste, stir and add to soup. Add diced tofu. Add black pepper to taste. Bring soup to a boil for 1 minute and serve.