Curried Corn and Pepper Chowder
2016-03-02 12:11:21
This recipe comes from cookbook author and cooking school instructor Paulette Mitchell. She thinks the bland flavor of soy ingredients-- which most people perceive as a disadvantage—are actually a great asset. As a result soy foods can take on many different personalities – sweet, spicy, or flavored with herbs. The corn and soymilk make this soup sweet, which contrasts beautifully with the cheddar cheese. Paulette is the author of The Complete Soy Cookbook, and her latest, A Beautiful Bowl of Soup.
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped green bell pepper
- 1/2 cup finely chopped red bell pepper
- 1/4 cup minced shallots
- 2 teaspoons curry powder, or to taste
- 1/2 teaspoon salt
- 3 cups fresh corn or one 16-ounce bag frozen corn, thawed (about 3 cups)
- 1 cup vegetable stock
- 1/2 teaspoon freshly ground pepper, or to taste
- 3 cups plain, unflavored soymilk
- ½ cup shredded cheddar cheese
Instructions
- Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the shallots during the last minute; stir until tender but not browned. Add the curry powder and salt; stir for 1 minute.
- Stir in the corn, vegetable stock, and pepper. Bring to a boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.
- Transfer 2 cups of the corn mixture to a blender or food processor. Add 1 cup of the soy milk. Process until the mixture is nearly smooth. Pour the puréed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes. Sprinkle each serving with 2 tablespoons cheese.
Notes
- Yield 4 servings
- CALORIES 326 (47% from fat); FAT 17g (sat 3.9g, mono fat 5g, poly fat 7g); PROTEIN 14.9g; CARBOHYDRATE 35.7g; FIBER 6g; CHOLESTEROL 16mg; IRON 1.4mg; SODIUM 594mg; CALCIUM 60mg;
The Soyfoods Council http://thesoyfoodscouncil.com/
