New England Clam-less Chowder

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 tablespoon canola oil
• 2 teaspoons soy sauce or 2 teaspoons tamari
• 4 ounces firm tofu, finely diced
• 1 tablespoon soy margarine
• 1 large onion, finely chopped
• 2 celery ribs, finely diced
• 2 tablespoons unbleached flour
• 4 cups vegetable stock or 4 cups water
• 3 medium potatoes, scrubbed and diced
• 3 cups fresh corn kernels
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried summer savory or 1/4 teaspoon marjoram
• 2 cups low-fat milk or 2 cups soymilk (or as needed)
• salt and pepper

Recipe

• 1 heat the oil and soy sauce or tmari slowly in a medium sized skillet.
• 2 stir the diced tofu in quickly to coat, then turn the heat up to medium high.
• 3 saute stirring frequently until browned and crisp on all sides, about 12- 15 miuntes.
• 4 when done, remove from the heat and set aside until needed in the meantime, heat the margarine in a soup pot.
• 5 add the onion and celery and and saute over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes.
• 6 sprinkle in the flour a little at a time.
• 7 slowly stir in the stock or water, then add the potato dice, corn kernels and dried herbs.
• 8 bring to a simmer, then simmer gently, covered, until the potatoes are tender and the corn kernels are done, about 20- 25 minutes.
• 9 with the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
• 10 then add milk or soy milk as needed.
• 11 the soup should be simithick but will not be too dense.
• 12 slowly bring to a gentle simmer, then season to taste with salt and pepper.
• 13 if time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.