New England Clam-less Chowder

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery stalks, finely diced
• 2 tablespoons unbleached white flour
• 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)
• 3 medium potatoes, scrubbed and diced
• 3 cups thawed frozen or cooked fresh corn kernels (from about 3 large ears)
• 1 teaspoon salt-free seasoning (see page 4 for brands)
• 1 teaspoon ground cumin
• 4 ounces (1/2 package) baked tofu, finely diced
• 2 cups rice milk, or as needed
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and celery and saute over medium heat until both are golden, about 8 to 10 minutes.
3. Sprinkle the flour over the onion and celery, a little at a time, and stir in.
4. Slowly stir in the water with the bouillon cubes, potatoes, corn, seasoning, and cumin.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently until the potatoes are tender, about 20 to 25 minutes.
7. With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
8. Stir in the tofu, then add rice milk as needed; the soup should be somewhat thick but not overly dense.
9. Return to a gentle simmer, then season with salt and pepper.
10. If time allows, let the soup stand off the heat for an hour or two, then heat through before serving.
11. Per serving:
12. Calories: 229
13. Total fat: 7g
14. Protein: 9g
15. Fiber: 4g
16. Carbohydrate: 38g
17. Cholesterol: 0mg
18. Sodium: 152mg

olive oil, onion, celery stalks, unbleached white flour, water, potatoes, thawed frozen, salt, ground cumin, rice milk, salt

Taken from www.epicurious.com/recipes/food/views/new-england-clam-less-chowder-378879 (may not work)