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Curried Corn and Pepper Chowder
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
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
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