Curried corn and pepper chowder

Yield: 4 Servings

Measure Ingredient
2 tablespoons Safflower oil; or less OR other mild oil
½ cup Diced green bell pepper
½ cup Diced red bell pepper
¼ cup Minced green onions
2 teaspoons Curry powder or to taste
16 ounces Frozen corn; thawed OR about 3-cups corn kernels
1 cup Vegetable stock
½ teaspoon Freshly ground black pepper
2 cups Soy milk; up to 3-cups
\N \N Paprika; optional
\N \N Shredded cheddar cheese; optional

In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the green and red bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the green onions during the last minute; stir until tender but not browned. Add the curry powder; stir for about 30 seconds.

Stir in the corn, vegetable stock and pepper. When the liquid begins to boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.

Transfer 2 cups of the corn-pepper mixture to a food processor fitted with the metal blade. Add 1 cup of the soy milk. Process until the mixture is nearly smooth.

Pour the pureed mixture into the saucepan; stir in the remaining 1 to 2 cups soy milk, depending on if you desire a thin or thicker chowder. Stir gently over medium heat until the mixture is heated through, about 5 minutes. Adjust the seasoning to taste. Garnish each serving with paprika and cheddar cheese, if desired. Makes 4 servings (about 1¼ cups per serving).

From "The Complete Soy Cookbook" by Paulette Mitchell (MacMillan USA, $17.95) Tested by Susan Selasky for the Free Press Test Kitchen [236 calories (40% from fat), 10 grams fat (1 gram sat. fat), 32 grams carbohydrate, 8 grams protein, 26 mg sodium, 0 mg cholesterol, 22 mg calcium, 6 grams fiber]

By SYLVIA RECTOR, Detroit <> on Sep 09, 1998, converted by MC_Buster.

Recipe by: THE COMPLETE SOY COOKBOOK by Paulette Mitchell Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Sep 12, 1998, converted by MM_Buster v2.0l.

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