Paradox Blog

The richness in texture and ingredients of a clam chowder, a corn chowder or a garden vegetables chowder always reminds me of the Chinese "thickened soup". Like a chowder, the "thickened soup" uses many ingredients to give the soup its hearty characteristic. Unlike a chowder, which uses milk or cream or flour to bind the ingredients together and give the soup its rich body and dense texture, the "thickened soup" uses corn starch, so in comparison the "thickened soup" is lighter. For the heath conscious cooks and calories-watching crowd, it could be a viable alternative. Try the following recipes and you can decide on your own whether you like these lighter but equally hearty creations.

Tofu and Summer Vegetables Chowder

1/2 cup of diced tofu
1/3 cup of diced cucumbers
1/3 cup of corn kernels
1/3 cup of diced tomatoes
1/4 cup of diced shiitake mushrooms
2 table spoons of scallion finely chopped
1 cup of broth (vegetable of chicken)
1 and 1/2 cups of water
2 table spoons of corn starch
Dash of salt and pepper

Soak dry shiitake mushrooms in half a cup of warm water before preparing other ingredients. The mushrooms will be ready to dice in about 15 minutes. In the meantime cut up tofu and chop vegetables, scrape corn kernels off its cob. When mushrooms are soaked, dice the reconstituted mushrooms as well and save the mushroom soaking water. Pour water, broth and mushroom water into a medium sized pot and bring mixture to boil. Add diced tofu, vegetables and mushrooms. When soup return to boil, immediately reduce heat to low. Cover and simmer for 10 minutes. Use 1/4 cup of cold water to dissolve corn starch. While stirring soup gently, slowly add corn starch water to it. Add salt and pepper to taste. Sprinkle scallion bits onto soup and turn heat off. Serve warm. Makes about 4 one cup servings.

Tofu and Spinach Chowder

1 cup of tofu, diced into tiny cubes
2 cups of loosely packed fresh spinach, finely chopped
1/4 cup of shiitake mushrooms, diced into to tiny bits
1 cup of broth, chicken or vegetable
1 cup of water
2 table spoons of corn starch
dash of salt and pepper

Soak dry shiitake mushrooms in half a cup of warm water. While mushrooms are reconstituting, chop spinach and dice tofu. Dice muahrooms after they are soaked. Save the mushroom water. Add water, broth and mushroom water to a medium-sized pot. Bring liquid to boil, add tofu and mushrooms, when soup returns to boil, reduce heat to low and simmer for 5 minutes. Add spinach to soup. Stir to mix with tofu. Dissolve corn starch in 1/4 cup of cold water. Add corn starch water to soup, stir gently while adding. Add salt and pepper to taste. When soup starts to bubble, turn off heat. Serve warm. Make about 4 one cup servings.

Corn and Pea Shoots Chowder

1 cup of corn kernels
2 cups of pea shoots loosely packed
1/4 cup of shiitake mushrooms
1/4 cup of turkey or ham deli meat, cut into bits
one egg
1 cup of broth
1 cup of water
2 table spoons of corn starch
salt and pepper to taste

Soak mushrooms in 1/2 cup of warm water. While mushrooms are soaking, chop pea shoots to one inch pieces. After mushrooms have been reconstituted, diced them into little bits. Save the mushroom water. Pour water, broth and mushroom water into a medium-sized pot. Bring liquid to boil. Add corn and mushroom, when soup returns to boil, reduce to low hear and simmer for 5 minutes. dissolve corn starch in 1/4 cup of cold water. While stirring soup, add corn starch water to soup. Add pea shoot bits. Add ham or turkey bits. Break egg into a small bowl, scramble to mix egg white and yolk. Add egg to soup, stir soup to mix all ingredients. Add salt and pepper to taste. When soup stars to bubble, turn off heat. Serve warm. Make about 4 one cup servings.