Chupe: Corn and Potato Chowder. Yield: 4 servings â® Prep time: 10 minutes â® Cook time: 35 minutes. Ingredients. 2 ea
Chupe: Corn and Potato Chowder Yield: 4 servings ⎮ Prep time: 10 minutes ⎮ Cook time: 35 minutes Ingredients 2 ears of corn, silk and husk removed and cut into 4 pieces each 1 /4 of an onion, very finely chopped 1 /4 of a red bell pepper, very finely chopped A handful of fresh cilantro, chopped (plus a bit extra for decoration) 5-7 cups of vegetable broth 3 potatoes, peeled and cut into cubes 1 package extra firm tofu (9-10 ounces / 275 gr), cut into cubes 1 1/2 cups frozen corn kernels (you may also use fresh or canned) 1 /4 cup heavy non-dairy cream Salt to taste Directions 1. Add the pieces of corn, onion, bell pepper, cilantro (reserving some for decoration) and 5 cups of the broth to a large pot. 2. Bring to a boil and cover. Cook for about 20 minutes or until the corn is tender. 3. Uncover the pot and add the potatoes. Cook for about 8 minutes or until you can easily pierce them with a knife or fork, but make sure they aren’t mushy. They should hold their shape. 4. Add the tofu cubes and corn kernels, and if you see too much of the broth has evaporated, add the extra 1 to 2 cups. 5. Bring this up to a simmer again. 6. Taste and adjust the seasoning, adding salt to your liking and turn off the heat. 7. With the heat off, add the heavy cream and stir (never bring it back up to a boil after the cream has been added or it might separate). 8. Serve the chowder with two of the corn pieces in each plate, top with the remaining fresh cilantro and serve immediately.