Hearty Potato Corn Chowder

• 2/3 cup fresh or frozen corn, thawed
• 1/3 cup chopped onion
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped green pepper
• 1 teaspoon canola oil
• 1 medium red potato, diced
• 2/3 cup reduced-sodium chicken broth
• 1/2 cup silken firm tofu
• 1/2 cup soy milk
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

1. In a small saucepan, saute the corn, onion and peppers in oil until onion is tender. Add potato and broth. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until potato is tender.
2. Process tofu in a blender until smooth. Gradually stir tofu and soy milk into soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until thickened, stirring occasionally. Season with salt and pepper.

onion, sweet red pepper, green pepper, canola oil, red potato, chicken broth, silken firm, soy milk, salt, pepper

Taken from www.tasteofhome.com/recipes/hearty-potato-corn-chowder/ (may not work)