Asian Corn Chowder

Name: Asian Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 cups soup, 4-6 serving(s)
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

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Recipe by Papagayita

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.

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READY IN: 30mins

SERVES: 4-6

YIELD: 6 cups soup

UNITS: US

INGREDIENTS

Nutrition

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. Combine corn, water, bouillon, mushrooms, and garlic in large pot. Bring to a boil, stirring frequently.
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. 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. 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.

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