Creamy Corn Chowder

This recipe has all the rich and creamy flavors you’d expect with more protein and less fat. The secret: silken tofu. You won’t be missing the heavy cream with this dish. A great fall or anytime soup, pairs well with fresh crusty whole-grain bread or cornbread.
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  • 1 Tablespoon canola oil
  • 3 small red potatoes, diced
  • 1 large sweet potato, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 3 stalks celery, finely chopped (leaves included)
  • 1 medium onion, finely chopped
  • 2 11 ounce cans whole kernel corn (no salt added), undrained
  • 3 cups vegetable broth, low-sodium
  • 1/4 teaspoon chipotle chili powder
  • 1 teaspoon ground thyme
  • 2 teaspoons Italian seasoning
  • 2 Bay leaves
  • Ground pepper, I usually do combination of ground black and white pepper, to taste
  • 2/3 package silken tofu


  • Heat oil over medium-high heat in large pot.
    Add garlic, onion, celery and bell pepper and sauté until tender about 5 to 7 minutes.
    Add potatoes, corn, vegetable broth, and seasonings. Bring to boil.
    Reduce heat and simmer for 30 minutes or until potatoes are tender. Remove from heat.
    Discard bay leaves. In a food processor or blender, purée about half of the broth and vegetable mixture with the silken tofu. Process in batches if necessary.
    Combine the puréed mixture with the remaining vegetable and broth mixture.
    Adjust seasonings to taste. Serve topped with low-fat shredded cheddar.