Asian Corn Chowder

• 3 cups corn (frozen or fresh)
• 4 -5 cups water
• 1 low-sodium chicken bouillon cube
• 1 cup 1% low-fat milk (or fat free)
• 3/4 cup firm tofu, diced
• 2 tablespoons fish sauce (nam pla)
• 3 tablespoons dried shiitake mushrooms (ground into a powder or diced finely)
• 3 tablespoons sugar (or to taste)
• 2 tablespoons cornstarch
• 1 tablespoon garlic powder (or fresh minced garlic, (to taste)
• fresh ground black pepper

1. 1. Combine corn, water, bouillon, mushrooms, and garlic in large pot. Bring to a boil, stirring frequently.
2. 2. Blend approximately two-thirds of soup to create creamy texture. Cook on medium for 10 minutes (or more) so soup is simmering/at a low boil.
3. 3. Add sugar and fish sauce, stir, let cook several minutes and then taste. FIsh sauce will add a wonderful umami flavor and meld with the other flavors.
4. 4. Measure out cornstarch, add a small amount of milk, stirring until makes a smooth paste. Pour rest of milk into paste, stir and add to soup. Add diced tofu. Add black pepper to taste. Bring soup to a boil for 1 minute and serve.

corn, water, milk, firm tofu, fish sauce, shiitake mushrooms, sugar, cornstarch, garlic, fresh ground black pepper

Taken from www.food.com/recipe/asian-corn-chowder-439812 (may not work)