Curried Corn And Pepper Chowder Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Safflower oil, or less OR other mild oil
1/2 cup: Diced green bell pepper,
1/2 cup: Diced red bell pepper,
1/4 cup: Minced green onions,
2 tsp: Curry powder or to taste,
16 ounce: Frozen corn, thawed OR about 3-cups corn kernels
1 cup: Vegetable stock,
1/2 tsp: Freshly ground black pepper,
2 cup: Soy milk, up to 3-cups
Paprika, optional
Shredded cheddar cheese, optional
Directions:
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]
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 on Sep 12,
1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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]
By SYLVIA RECTOR, Detroit
MC_Buster.
Recipe by: THE COMPLETE SOY COOKBOOK by Paulette Mitchell
Posted to EAT-LF Digest by Pat Hanneman
1998, converted by MM_Buster v2.0l.
Source from luhu.jp