Potato and corn chowder

Informations supplémentaires

30 min. | 547 kcal | easy | Family, Vegetarian, Even better the next day | Printable version

1. Setup Chop the parsley. Cut the potatoes into small cubes. Thinly slice the leek. Drain the corn. Crumble the tofu.

2. Cook the tofu Heat a generous drizzle of oil in a big pot. Add the tofu and the spices and cook 4-6 minutes until colored and crispy. Add salt and pepper. Remove from the pot and put on a paper towel.

3. Cook the vegetables Add a drizzle of oil to the pot if needed. Add the potatoes and the leek and cook 3-4 minutes. Add salt and pepper.

4. Add the broth Add the broth cube with 3 ^2P | 5 ^3P cups of water. Bring to a boil. Reduce heat to medium and cook 10-12 minutes. Add the cream and the corn and cook 3-4 minutes. Adjust the salt and pepper to taste.

5. Plate your dish Serve the soup and garnish with the parsley and the tofu. Bon appétit!

500gYellow Potato(es)

0.5unitLeek(s)

1unitCorn Kernels

0.5unitFresh Italian Parsley

300gTofu

120mlCream 18%

1unitVegetable Broth Cube(s)

10gSpice Mix (smoked paprika,onion powder)

What you need pot, bowl

547 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 61g

20%

fat 29g

45%

cholesterol 31mg

10%

fiber 10g

40%

protein 17g

saturated 8g

40%

sodium 921mg

38%

sugar 7g

trans 0g