The tofu in this chowder provides a richness surprisingly similar to that of cream but with much less fat.
Recipe information
Yield
Makes 10 cups
Ingredients
7 ears fresh corn
9 cups water
a 19-ounce container silken tofu
2/3 cup packed fresh basil leaves
1 cup thinly sliced scallion greens
Garnish: fresh basil sprigs
Accompaniment: jalapeño pepper sauce to taste
Preparation
Step 1
Shuck corn and, working over a 6-to-8 quart kettle, cut off kernels, reserving cobs. In kettle simmer corn, cobs, water, and salt and pepper to taste, uncovered, until corn is tender, 10 to 20 minutes. Carefully pour off liquid from tofu. Discard cobs and transfer half of corn mixture to a bowl. In a blender in batches purée tofu with corn mixture from bowl until smooth, transferring to kettle. Finely chop basil and stir into chowder with scallions and salt to taste. Heat chowder over moderate heat, stirring, until heated through.
Step 2
Garnish chowder with basil sprigs and serve with jalapeño sauce.
Nutrition Per Serving
Each serving about 286 calories and 6 grams fat (18% calories from fat).
#### Nutritional analysis provided by Gourmet
