Cooking with Kim ladles up low-fat vegan corn chowder

Comments

1. angiecat33 says:

   November 22, 2009 at 2:37 pm

   Thanks for the recipe!
2. WanderingGnome says:

   November 22, 2009 at 2:43 pm

   I use silken tofu for pies, cream and other stuff. It is extremely versatile. It absorbs the flavors that you are cooking with and has no strange aftertaste.

   Great recipe!
3. arey051012 says:

   November 22, 2009 at 2:54 pm

   I’d have to disagree. It looks great.
4. Elk4758 says:

   November 22, 2009 at 3:17 pm

   That doesn’t look like it tastes good.

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