Try this Curried Corn and Pepper Chowder recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (584g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 263 | ||
Calories from Fat: 170 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.9g | 25 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 59.3mg | 18 % | |
Sodium 1763.3mg | 61 % | |
Potassium 185.4mg | 5 % | |
Total Carbohydrate 8.9g | 3 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 7.5g | ||
Protein 14.7g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 263
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