粟米豆腐羹Creamy Tofu Corn Chowder

29 Apr

Creamy without actually using any cream, this corn chowder is made with sweet corn and silky tofu. It is low-calorie and filling at the same time, without compromising on taste.  A soup that can be ready in less than 30 minutes, this is a recipe worth trying!


  • 1 can creamy corn chowder
  • 1 cup of water
  • 1 ear of fresh corn or 2/3 cup of corn kernels
  • 2/3 box of silken tofu (about 9 oz), cut into cubes
  • 1 egg (omit for vegan)
  • Salt and pepper to taste


  1. Shucked corn and cut off kernels or defrost frozen corn kernels, set aside
  2. Pour a can of cream style corn in pot.  Stir in one cup of water.
  3. Bring the soup to boil, add corn and tofu.  *You can put the tofu in a blender if you prefer a smoother version of the soup.  Recommend for vegan if egg is not used.
  4. When it boil again, turn off the heat.  Crack an egg and stir quickly. Salt and pepper to taste.

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One response to “粟米豆腐羹Creamy Tofu Corn Chowder

  1. Unique Thai Recipes

    October 18, 2011 at 4:55 am

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