New England Clam-Less Chowder

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 celery ribs, finely diced
• 2 tablespoons unbleached white flour
• 4 cups water
• 2 vegetable bouillon cubes (I use Broth Powder Mix)
• 3 medium potatoes, scrubbed and diced
• 3 cups corn kernels (thawed frozen or cooked fresh)
• 1 teaspoon sodium-free seasoning
• 1 teaspoon ground cumin
• 4 ounces baked tofu, finely diced
• 2 cups rice milk, as needed
• salt and pepper

1. Heat oil in soup pot.
2. Add onion and celery and saute over medium heat until golden, about 8 to 10 minutes.
3. Sprinkle flour over onion and celery a little at a time and stir.
4. Slowly stir in water, then add bullion, potatoes, corn, seasoning and cumin.
5. Bring to rapid simmer, then lower the heat.
6. Cover and simmer gently until potatoes are tender, about 20 to 25 minutes.
7. With wooden spoon, mash a small amount of the potatoes to thicken the base.
8. Stir in tofu, and add rice milk as needed to make soup thick but not overly dense.
9. Return to gentle simmer, then season with salt and pepper.

olive oil, onion, celery, unbleached white flour, water, vegetable bouillon cubes, potatoes, corn kernels, seasoning, ground cumin, rice milk, salt

Taken from www.food.com/recipe/new-england-clam-less-chowder-338939 (may not work)