Tofu and Corn Chowder
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Tofu and Corn Chowder

Tofu and Corn Chowder

with Green Onions

This chowder is made for chilly winter nights—and it's calling your name! Tofu and corn are the stars of the show in this big bowl of goodness, while a touch of jalapeño kicks up the flavour. Time to get cozy!

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time8 minutes


serving amount

1 unit(s)


(Contains Soy)

2 unit(s)

Russet Potato

113 g

Corn Kernels

1 unit(s)

Garlic, cloves

2 unit(s)

Chicken Broth Concentrate

2 unit(s)

Green Onion

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

2 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

1 unit(s)


Not included in your delivery

1.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

½ cup


0.13 tsp


0.13 tsp



Nutrition Values

Calories670 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate75 g
Sugar11 g
Dietary Fiber7 g
Protein27 g
Cholesterol20 mg
Sodium1300 mg
Trans Fat0.4 g
Potassium1600 mg
Calcium700 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Parchment Paper
Baking Sheet
Measuring Spoons
Large Pot
Measuring Cups


Prep and roast potatoes
  • Peel, then cut potatoes into 1/2-inch pieces.
  • Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
  • Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.
  • Meanwhile, thinly slice green onions.
  • Peel, then mince or grate garlic.
  • Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
Prep and season tofu
  • Pat tofu dry with paper towels.
  • Cut tofu into 1-inch pieces. Season with salt and pepper.
Start chowder
  • Heat a large pot over medium-high heat.
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil and 1 tbsp (2 tbsp) butter, then tofu.
  • Cook, stirring occasionally, until tofu is golden-brown, 2-3 min.
  • Reduce heat to medium. Add corn, garlic, Zesty Garlic Blend, Cream Sauce Spice Blend and 1 tbsp (2 tbsp) jalapeños. (NOTE: Reference heat guide.)
  • Stir until tofu and corn are coated, 30 sec.
Finish chowder
  • Add 1 1/2 cups (2 1/2 cups) water and broth concentrates. Bring to a gentle boil.
  • Once boiling, reduce to medium-low, then add 1/2 cup (1 cup) milk.
  • Cook, stirring occasionally, until chowder thickens slightly, 5-7 min. (TIP: If potatoes are not ready yet, remove chowder from heat, then cover to keep warm.)
  • When potatoes are tender, add to chowder
  • Season with salt and pepper, then stir to combine.
Finish and serve
  • Divide tofu and corn chowder between bowls.
  • Sprinkle green onions and any remaining jalapeños over top, if desired.

If you've opted to get tofu, prepare and cook in the same way the recipe instructs you to prepare and cook the diced chicken.