Corn Chowder with Chimicurri Sauce

This is a very basic and simple corn chowder livened up with a zesty Chimicurri Sauce. The silken tofu adds a rich and creamy texture while beefing up the protein and limiting unwanted fats.  It is satisfying as a stand-alone meal but we love this soup served with a hearty corn bread or whole wheat muffins (see recipe links in instructions below)
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For Chowder:

  • 3 cans corn , leave 2 undrained
  • 2 yellow or gold potatoes , cubed
  • 3 stalks celery , chopped
  • 1 bunch leeks , separated (see below), white and light green parts chopped
  • 2 bay leaves
  • 3/4 tsp ground white pepper
  • 1 tsp paprika
  • 1/2 tsp ground thyme
  • black pepper , to taste
  • low-sodium vegetable broth
  • 1 brick silken tofu , undrained

For Chimicurri Sauce

  • 1 bunch parsley leaves , stems removed
  • 1 bunch cilantro , stems removed
  • 1 jalapeno , chopped
  • 1/3 cup olive oil
  • juice of 2 limes
  • 1/2-1 tsp crushed red pepper , to taste
  • 1 leek , reserved from above, white and light green parts chopped
  • salt , to taste

Other Optional Toppings

  • shredded white cheddar cheese
  • chives
  • sliced avocado
  • cherry tomato halves


  • Place veggies (including 2 cans of corn with liquid and 1 can drained) in a large pot. Sprinkle with spices. Add enough veggie broth just to barely cover the top of the ingredients. Bring to boil over medium-high heat. Reduce heat and simmer, 20-30 minutes or until potatoes are fork-tender. Take off stovetop and remove bay leaves. Add silken tofu. Using an immersion blender (or countertop blender), blend to desired texture (I like leaving just a little bit of chunkiness).
  • While soup is cooking, add sauce ingredients to a food processor and pulse until herbs are finely chopped but not fully smooth.
  • To serve, ladle soup into bowl and drizzle with 1-2 tablespoons of chimicurri sauce. Top with shredded cheddar and/or chives if desired. Serve with a hearty muffin or a fresh salad.
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