Cut bell and jalapeno peppers in half lengthwise; discard seeds and membranes. Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Add garlic to pan. Broil 9 minutes or until peppers are blackened and garlic is roasted, turning garlic occasionally (do not turn peppers). Place peppers in a zip-top heavy-duty plastic bag and seal; let stand 15 minutes. Peel peppers. Dice bell pepper, and mince jalapeno and garlic; combine and set aside. Combine corn, coconut, lime juice, 1/4 teaspoon salt, and coconut milk in a large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; strain through a colander into a large bowl, reserving both the corn mixture and the liquid mixture. Melt butter in a saucepan over medium heat. Add leek, onion, gingerroot, and cilantro sprigs; saute 3 minutes. Add 1-1/2 cups reserved corn mixture, 1/2 teaspoon salt, water, potato, red pepper, and white pepper; bring to a boil, and cook 3 minutes. Reduce heat, and simmer, uncovered, 15 minutes. Place half of mixture in a blender; process until smooth, and return to pan. Add the remaining corn and liquid mixtures; bring to a simmer. Add bell pepper mixture, remaining salt, carrot, and zucchini; cook 15 minutes. Yield 10 servings (serving size: 1 cup). Per serving: 353 Calories; 14g Fat (35% calories from fat); 15g Protein; 46g Carbohydrate; 48mg Cholesterol; 412mg Sodium Serving Ideas : Ladle into bowls; top with chopped cilantro. NOTES : From Chef Michael Foley, owner of Printers Row restaurant in Chicago. Recipe by: Cooking Light, Sept. 1995, page 90 Posted to MC-Recipe Digest V1 #417 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (239g)|
|Recipe Makes: 10|
|Calories from Fat: 102 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 9.5g||47 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 2mg||1 %|
|Sodium 44.1mg||2 %|
|Potassium 461.4mg||12 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 19g|
|Protein 3.6g||5 %|
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Calories per serving: 189
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