Curried Corn and Pepper Chowder

By: CanolaInfo

Soup recipes sometimes hit the spot on a cold day. Try Curried Corn and Pepper Chowder for a flavorful bowl of soup that will warm you up. You will not be able to put the spoon down.

Serves4

Ingredients

2 tablespoons canola oil
1/2 green bell pepper, finely chopped
1/2 red bell pepper, finely chopped
1/2 cup red onion, finely chopped
1 tablespoon curry powder
16 ounces frozen corn
2 cups whole milk
1 cup reduced-sodium vegetable stock
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Cheddar cheese, finely shredded
paprika, for garnish

Instructions

Heat the canola oil in a Dutch oven over medium-high heat. Add the bell peppers and onion; cook, stirring occasionally, for 5 minutes or until tender.
Add the curry powder; stir for about 30 seconds.
Stir in the corn, milk and vegetable stock. When the liquid begins to boil, reduce the heat to medium; cover and simmer for 5 minutes or until the vegetables are tender.
Blend with an immersion blender until about half of the vegetables are pureed. (Or allow the soup to partially cool. Transfer 2 cups of soup to a standing blender or food processor. Process until the mixture is nearly smooth, and then stir back into the Dutch oven.)
Season with salt and pepper. Stir gently over medium heat until heated through. Garnish each serving with 1/4 cup cheese and sprinkling of paprika.