Tofu clam chowder (non-dairy)

Name: Tofu clam chowder (non-dairy) Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 tbsp olive oil or butter; 1 small chopped onion; 2 chopped celery stalks; 1 large baking potato chopped; 2 cups frozen corn kernels; 1/2 tsp dried thyme; 1-2 tsp clam bouillon to taste; 1/2 tsp lemon pepper; 2 TBSP fresh lemon juice; 1 can chopped clams with juice (add juice to soup!)

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 6

Ingredients

2 tbsp olive oil or butter1 small chopped onion2 chopped celery stalks1 large baking potato, chopped2 cups frozen corn kernels1/2 tsp dried thyme1-2 tsp clam bouillon, to taste1/2 tsp lemon pepper2 TBSP fresh lemon juice1 can chopped clams with juice (add juice to soup!)

Directions

In a soup pot, add butter or oil and warm to medium heat. Add onions, celery, and thyme and cook until onions are translucent. Add two cups of water, potatos, corn, and bouillon: cook until potatos are tender. While vegetables are cooking, open the can of clams and drain the juice into a blender or food processor. Add the brick of tofu and blend until smooth. When vegetables are tender, transfer about half to the blender and blend with the tofu mix until smooth. Add everything back to the soup pot, add the clams, lemon juice, and lemon pepper and cook on low until everything is heated. Enjoy!

Serving Size: 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOON2LUNA.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 165.3
Total Fat: 6.0 g
Cholesterol: 10.3 mg
Sodium: 296.5 mg
Total Carbs: 24.7 g
Dietary Fiber: 3.2 g
Protein: 7.5 g

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