This tasty summer corn & potato chowder is one of my most requested recipes.
It’s so creamy with a wonderful texture from the sweet summer corn. And it’s incredibly healthy to boot – the secret is no cream added. How is that possible, you ask?
I add reduced-fat milk and…silken tofu.
It sounds strange, I hear you. I am not someone who ever eats tofu and the only reason I buy it is to put in my soups. Because there’s no real flavor, it simply adds a creamy texture and turns soups into something luscious without all the fat and calories (not to mention the protein if offers)! You could certainly replace the tofu with heavy cream or half-n-half if you’re just too wary to go for it – it will be delicious either way!
You might also be wondering how this chowder will work with canned or frozen corn. I haven’t tried it but I’m sure it would work just fine. It will always be better with fresh summer corn taken right off the cob but when that’s not an option, you just have to go with what you’ve got. And this corn chowder is so delicious that you’ll want to make it year-round!