New England Clam-less Chowder

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil and soy sauce or tmari slowly in a medium sized skillet.
  • Stir the diced tofu in quickly to coat, then turn the heat up to medium high.
  • Saute stirring frequently until browned and crisp on all sides, about 12- 15 miuntes.
  • When done, remove from the heat and set aside until needed In the meantime, heat the margarine in a soup pot.
  • Add the onion and celery and and saute over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes.
  • Sprinkle in the flour a little at a time.
  • Slowly stir in the stock or water, then add the potato dice, corn kernels and dried herbs.
  • Bring to a simmer, then simmer gently, covered, until the potatoes are tender and the corn kernels are done, about 20- 25 minutes.
  • With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
  • Then add milk or soy milk as needed.
  • The soup should be simithick but will not be too dense.
  • Slowly bring to a gentle simmer, then season to taste with salt and pepper.
  • If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.
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