Tofu clam chowder (non-dairy)

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Tofu clam chowder (non-dairy) calories by ingredient


Introduction

Although this recipe calls for butter, you can substitute it with olive or canola oil to get a truly dairy free soup. The tofu has minimal flavor, and adds a creamy texture. Although this recipe calls for butter, you can substitute it with olive or canola oil to get a truly dairy free soup. The tofu has minimal flavor, and adds a creamy texture.
Number of Servings: 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!)

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.