Ingredients
2/3 cup fresh or frozen corn, thawed1/3 cup chopped onion1/4 cup chopped sweet red pepper1/4 cup chopped green pepper1 teaspoon canola oil1 medium red potato, diced2/3 cup reduced-sodium chicken broth1/2 cup silken firm tofu1/2 cup soy milk1/4 teaspoon salt1/8 teaspoon pepper
Preparation
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.
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.
