Creamy Corn Chowder

Ingredients

• 0.5 cup bell pepper green chopped
• 1 tablespoon pepper flakes red
• 6  potatoes red cubed peeled
• 6 servings salt to taste
• 12 ounce silken tofu low-fat, firm
• 0.5 cup onion sweet chopped
• 2 cups vegetable broth 
• 22 ounce kernel corn whole undrained canned

Equipment

• food processor
• pot
• blender

Directions

1. Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.
2. To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.
3. In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary.
4. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.