Cumin Corn Chowder

Ingredients

• 1 onion, chopped
• 1 tablespoon vegetable oil
• 2 cups fresh corn (cut from about 4 ears)
• 3 cups water
• 1/4 teaspoon ground cumin
• 1/2 pound tofu (preferably silken)
• 1 garlic clove, chopped fine

Method

1. 1

   Heat the vegetable oil in a heavy saucepan over moderately low heat and cook the chopped onion, stirring, until softened.

2. 2

   Add the fresh corn, water, and ground cumin to the saucepan and bring to a simmer.

3. 3

   Cook the mixture for 10 minutes.

4. 4

   Chop the tofu if it is not silken and finely chop the garlic while the soup simmers.

5. 5

   Purée the tofu, garlic, and all but about 1 cup of the soup in a blender in two batches, transferring the purée to a bowl.

6. 6

   Stir the tofu and garlic purée into the remaining soup in the saucepan.

7. 7

   Season the soup with salt and pepper.

8. 8

   Heat the soup over moderate heat, stirring, until hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

Cook this with the app: pantry check, scaling, and the assistant.