2 Tbsp. oil
1 medium onion
2 carrots
3 celery stalks
2 cups water
2 cups soymilk
1/2 lb. tofu, crumbled
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. celery seed
2 large potatoes, peeled and cubed (about 2 cups)
• Chop the onion, carrots, and celery. Heat the oil in a large cooking pot. Add the onion, carrots and celery and sauté for 15 minutes.
• Add the water and soymilk and stir. Add the tofu, salt, pepper, and celery seed and bring to a boil. Add the potatoes and let the chowder simmer until the potatoes are soft.
Tip: Use sea salt instead of regular salt to really bring out the “chowder” flavor.
Makes 8 servings
