Broccoli Chowder

• 1 Tablespoon vegetable (soybean) oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable or chicken broth
• 1 package (10 ounces) chopped broccoli
• 1 can (14.5 ounces) creamed corn
• 1½ cups plain soy milk
• ½ teaspoon oregano
• ¼ teaspoon black pepper
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Heat the oil in a medium saucepan, and sauté the onion and garlic until the onion begins to soften. Add the broth and frozen broccoli, and bring to a boil, using a large spoon to break up the frozen broccoli. Reduce the heat to medium, and simmer until the broccoli is cooked thoroughly, about 5 minutes. Remove from heat. Using caution because the soup is hot, pour it into a blender and blend briefly to cut up the broccoli and onion into small pieces. Do not puree. Return the soup to the pan, and stir in the creamed corn, soy milk, oregano and black pepper, and heat through.

Serves 6

Nutrition per serving (1 cup): 125 calories, 4 g fat, 2 g fiber, 0.3 g saturated fat, 19 g carbohydrates, 0 cholesterol, 576 mg sodium, 4g protein

Source: 2008 Soyfoods Guide