New England Clam-less Chowder

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery ribs, finely diced
• 2 tablespoons unbleached flour
• 4 cups water
• 2 vegetable bouillon cubes (i use broth powder mix)
• 3 medium potatoes, scrubbed and diced
• 3 cups corn kernels (thawed frozen or cooked fresh)
• 1 teaspoon sodium-free seasoning
• 1 teaspoon ground cumin
• 4 ounces baked tofu, finely diced
• 2 cups rice milk, as needed
• salt and pepper

Recipe

• 1 heat oil in soup pot. add onion and celery and saute over medium heat until golden, about 8 to 10 minutes.
• 2 sprinkle flour over onion and celery a little at a time and stir. slowly stir in water, then add bullion, potatoes, corn, seasoning and cumin.
• 3 bring to rapid simmer, then lower the heat. cover and simmer gently until potatoes are tender, about 20 to 25 minutes.
• 4 with wooden spoon, mash a small amount of the potatoes to thicken the base.
• 5 stir in tofu, and add rice milk as needed to make soup thick but not overly dense.
• 6 return to gentle simmer, then season with salt and pepper.