Now this is a great winter soup combining potatoes, corn, capsicum and tofu to make it extra creamy.
Something else. Very good. I made the following minor changes: 1. don't peel the potatoes. 2. don't cook the potatoes that long, just til barely tender, unless you want mush. 3. use less chilli (see other reviews. 4. used the potato water with a stock cube added for stock (use more liquid than called for unless you want it really thick). Yum! Great healthy and easy recipe. By the way, one other suggestion is make sure you use SILKEN tofu, I think the problem that other reviewers had with consistency was due to using the wrong kind of tofu. Enjoy! - 29 Sep 2008
Something else. I enjoyed the flavour of this soup, but the consistency wasn't thick enough for my liking, so I added instant mash potato. Next time I make it, I will simply add less stock at the end. I also added more seasoning--try a bit of sage for a more savoury flavour. - 29 Sep 2008
Altered ingredient amounts. What a delicious recipe! I love using the tofu to make the chowder so creamy--a great way to make a sweetcorn carb dish gain some protein and healthful soy. I just took this to my office holiday party and the raving didn't stop. I wished I could have claimed the recipe. Only thing is that you don't need so much chilli. Also, I reserved more of the chunky vegetables & less stock to help preserve the creamiest of consistencies. I used red, yellow & green capsicums for colour. I'm taking it to Christmas dinner this year, too! Thanks for the great chowder! - 29 Sep 2008