corn chowder (without heavy cream/milk)

4 servings

1 can corn kernals
1 package soft silken tofu
2 slices bacon (diced)
1/2 onion (diced)
1 clove garlic (minced)
3 cups chicken broth
1 large potato
1/2 can diced tomatoes (or use 1 cup fresh if you don't want the chowder to be pink)
1/3 cup monterey jack cheese (shredded)

Puree 3/4 of the corn kernals and the tofu in a food processor and set aside. Saute bacon in a soup pot until crispy, remove bacon from pan but leave the drippings. In the bacon grease, saute onion 2-3 mins, add garlic, saute 1 minute and then cover and let the onion/garlic cook ~5-8 mins until softened. Add the tomatoes and chicken broth, bring to a simmer and add potatoes. Cook ~15 mins until the potatoes are cooked, stir in the corn/tofu puree and bring to a simmer. Stir in remaining corn kernals and monterey jack cheese. Sprinkle bacon bits in each serving.

Inspired by the Culinary Inst of America Best of cookbook.