Curried Corn and Pepper Chowder

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 shallots2 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;