Creamy Corn Chowder

6 Red Potatoes (about 35 oz.), unpeeled and cubed
2 (15 oz.) Cans Whole Kernel Corn, undrained
1/2 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Sweet Onion
1 teaspoon - 1/2 Tablespoon Red Pepper Flakes
2 Cups Fat Free Chicken Broth
1 (12 oz.) Package Lite Firm Silken Tofu, drained
Salt to Taste

Place potatoes in a large pot of water and bring to a boil. Cook until tender. Drain and set aside. Add corn, bell pepper, onion, red pepper flakes and chicken broth to the pot. Boil for 15 minutes; remove from heat and add potatoes. In a food processor or blender puree all but 1/2 of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1/2 of the vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste. 

Serves: 10 (1 Cup Each)
Per Serving: 153 Calories; 1g Fat (4.5% calories from fat); 7g Protein; 33g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 329mg Sodium. Exchanges: 2 Grain (Starch); 1/2 Lean Meat; 0 Vegetable. WWP: 3 (www.AimeesAdventures.com)