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Receta Curried Corn And Pepper Chowder
by Global Cookbook

Curried Corn And Pepper Chowder
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Ingredientes

  • 2 Tbsp. safflower oil or possibly less Or possibly other mild oil
  • 1/2 c. diced green bell pepper
  • 1/2 c. diced red bell pepper
  • 1/4 c. chopped green onions
  • 2 tsp curry pwdr or possibly to taste
  • 16 ounce frzn corn thawed Or possibly about 3-c. corn kernels
  • 1 c. vegetable stock
  • 1/2 tsp freshly grnd black pepper
  • 2 c. soy lowfat milk up to 3-c. paprika optional shredded cheddar cheese optional

Direcciones

  1. In a large saucepan or possibly Dutch oven, heat the oil over medium-high heat. Add in the green and red bell peppers; cook, stirring occasionally, till tender, about 4 min. Add in the green onions during the last minute; stir till tender but not browned. Add in the curry pwdr; stir for about 30 seconds.
  2. Stir in the corn, vegetable stock and pepper. When the liquid begins to boil, reduce the heat to medium; cover and cook till the vegetables are tender, about 5 min.
  3. Transfer 2 c. of the corn-pepper mix to a food processor fitted with the metal blade. Add in 1 c. of the soy lowfat milk. Process till the mix is nearly smooth.
  4. Pour the pureed mix into the saucepan; stir in the remaining 1 to 2 c. soy lowfat milk, depending on if you desire a thin or possibly thicker chowder. Stir gently over medium heat till the mix is heated through, about 5 min. Adjust the seasoning to taste. Garnish each serving with paprika and cheddar cheese, if you like.
  5. Makes 4 servings (about 1 1/4 c. per serving).