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 tablespoon 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 ounce frozen corn
- 2 cup 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.