Chili Corn Chowder from Victoria of SF Girl By Bay…

A friend gave me this recipe a while back and it called for parsley on top, but I thought since it was Mexican Corn Chowder, that it might be nice with cilantro, instead. And then I added the avocado and squeeze
of lime, to really spice things up. I love the way it really enhanced the flavors! Instead of using cream, the tofu adds protein, so another great thing about this soup is that it’s really filling and satisfying, but all very healthy. This recipe is low-fat and 100 percent vegetarian. Quick and easy to make – 30 minutes prep, cook for 40 min, use a blender.

Ingredients:
2 medium onions, diced
4 cloves of garlic, minced
2 teaspoon olive oil
1/2 cup celery diced
1/2 red pepper, diced (or more if you want)
4 cups frozen corn kernels
1/4 cup canned green chilies, small dice (Ortega is a brand I use)
6 cups chicken stock (I use organic)
1/2 cup white wine (optional)
2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon chili powder
black pepper
1 cup silken tofu (this is the thickener instead of cream…..tofu is soft, not firm)
1/4 cup fresh cilantro, chopped
1/2 avocado chopped and served on top of soup
1/2 lime, juice squeezed on top of avocado

1. Sauté onion and garlic in olive oil until translucent. Add celery, peppers and sauté 5 minutes.
2. Add green chilies and corn and sauté 5 minutes.
3. Add stock, wine, dry herbs and pepper.
4. Bring to a boil, lower heat and simmer for 30 minutes.
5. Puree half the soup with the tofu in the blender until completely smooth. (Just a little bit at at a time – given the heat, you don’t want it to explode!)
6. Return puree back to pot, stir really well. Serve in bowls and add fresh cilantro, avocado, lime juice to garnish.

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