Cumin Corn Chowder

1. 1

   In a heavy saucepan cook onion in oil over moderately low heat, stirring, until softened.

2. 2

   Add corn, water, and cumin and simmer 10 minutes.

3. 3

   Chop tofu if not using silken.

4. 4

   In a blender puree tofu, garlic, and all but about 1 cup soup in 2 batches, transferring it as pureed to bowl, and stir into remaining soup.

5. 5

   Season soup with salt and pepper and heat over moderate heat, stirring, until hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.