Soymilk boosts the protein in this hearty chowder, making it enough for a small meal. Or serve it as a
tasty side dish for grilled steak.
2 tablespoons soybean oil
½ cup finely chopped green bell pepper
½ cup finely chopped red bell pepper
¼ cup minced shallots
2 teaspoons curry powder, or to taste
½ teaspoon salt
3 cups fresh corn or one 16-ounce bag frozen
corn, thawed (about 3 cups)
1 cup vegetable stock
½ teaspoon freshly ground pepper, or to taste
3 cups plain, unflavored soymilk
½ cup shredded cheddar cheese
1. 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.
2. 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.
3. 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. Serves 4.
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