Vegan Corn Chowder, better than it sounds.

I love the Cooking with Kim segments of the Daily Special, if only because I really like to feed people; the whole crew is at my apartment and when the food is done it has to go somewhere, and therefore I get to feed people. Perfect right?
Well not this time.There is such a stigma attached to vegan food, a few members of the crew wanted nothing to do with my chowder. So many things that we eat everyday are vegan, but we don't label them as such, so they don't have that stigma attached, but yeah, I still have a lot of this soup left over. If anyone wants some, come on by. I have a ton of vegetarian cook books but this recipe didn't come from any of them, I really wanted to stick with my MO of cooking easy, healthy, tasty foods, and cookbooks tend to be more labor intensive. So this recipe is an adaptation of one I found on www.allrecipes.com, and I must say that it came out really well. I don't even like corn, or creamy soups and I thought it was good, so if you are normal and like corn/creamy soups you will probably think it's fantastic.




Low Fat Vegan Corn Chowder:
6 red potatoes, diced
2 Cans of Whole Kernel Corn
1 Green Pepper (diced)
1 Red Pepper (diced)
1 Onion (diced)
1 Tablespoon Thyme
1 Tablespoon Crushed Red Pepper
2 Cups Vegetable Broth
1 package (12 oz) Lite Silken Tofu

Directions: 1-Boil potatoes for 15-20 minutes until soft. Strain.
2-In a pot combine potatoes, corn (with can water), green and red pepper, onion and seasonings: thyme and crushed red pepper. Cook for 15 minutes, then remove from heat.
3-Seperate out 2 cups of vegetable mix. Process the rest of the soup and the silken tofu in a food processor or blender, until creamy consistancy.
4-Return all ingredients to the pot, cook for another 5 minutes and serve, season with salt and pepper to taste.

Serves 6, approx. 275 calories per serving, 1.7 grams of fat, 7.4 grams of protien, 6.6 grams of fiber.