• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Curried Corn and Pepper Chowder

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 2 tb Safflower oil; or less OR
  • -other mild oil
  • 1/2 c Diced green bell pepper
  • 1/2 c Diced red bell pepper
  • 1/4 c Minced green onions
  • 2 ts Curry powder or to taste
  • 16 oz Frozen corn; thawed OR about
  • -3-cups corn kernels
  • 1 c Vegetable stock
  • 1/2 ts Freshly ground black pepper
  • 2 c Soy milk; up to 3-cups
  • Paprika; optional
  • 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 1 1/4 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]

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