New England Clam-Less Chowder
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 celery ribs, finely diced
- 2 tablespoons unbleached white flour
- 4 cups water
- 2 vegetable bouillon cubes (I use Broth Powder Mix)
- 3 medium potatoes, scrubbed and diced
- 3 cups corn kernels (thawed frozen or cooked fresh)
- 1 teaspoon sodium-free seasoning
- 1 teaspoon ground cumin
- 4 ounces baked tofu, finely diced
- 2 cups rice milk, as needed
- salt and pepper
directions
- Heat oil in soup pot. Add onion and celery and saute over medium heat until golden, about 8 to 10 minutes.
- Sprinkle flour over onion and celery a little at a time and stir. Slowly stir in water, then add bullion, potatoes, corn, seasoning and cumin.
- Bring to rapid simmer, then lower the heat. Cover and simmer gently until potatoes are tender, about 20 to 25 minutes.
- With wooden spoon, mash a small amount of the potatoes to thicken the base.
- Stir in tofu, and add rice milk as needed to make soup thick but not overly dense.
- Return to gentle simmer, then season with salt and pepper.
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RECIPE SUBMITTED BY
I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric.
We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!