Corn Chowder

By Melzie

Ingredients

• 4 tsp canola oil
• 1/2 cup seeded and finely chopped green bell pepper
• 1/2 cup seeded and finely chopped red bell pepper
• 1/2 cup minced shallots
• 1 tsp curry powder
• 3 cups fresh corn kernels (from 6 ears)
• 3/4 pound red potatoes, peeled and cut into 1/4 inch cubes
• 1 cup vegetable broth
• 1/2 tsp salt
• freshly ground pepper, to taste
• 3 cups fat free milk
• 1/8 tsp paprika

Preparation

Step 1

Heat the oil in a large nonstick saucepan over medium heat. Add the bell peppers and shallots; cook, stirring occasionally, until tender, about 5 minutes. Add the curry powder and cook, stirring constantly, until just fragrant, about 30 seconds.

Stir in the corn, potatoes, broth, salt, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender; about 10 minutes.

Transfer 1/2 cup of the vegetable mixture to a blender; add the milk and puree until nearly smooth. Return to the saucepan and cook over medium heat, stirring, until just heated through. Sprinkle with the paprika just before serving.

Per serving 1 1/2 cups: 284 cal, 6 g fat, 1 g sat fat, 3 mg chol, 450 mg sodium, 52 g carb, 5 g fiber, 12 g protein, 260 mg calcium.