- 4 tsp canola oil
- 1/2 cup green bell pepper, diced
- 1/2 cup red bell pepper, diced
- 1/2 cup shallots, minced
- 1 tsp curry powder
- 3 cups corn kernels
- 3/4 lb red-skinned potatoes, cut into 1/4-inch cubes
- 1 cup vegetable broth
- 1/2 tsp salt
- Freshly ground black pepper
- 3 cups milk (skim if you're fat-content-conscious, 2% if you want a rich flavor)
Stir in the corn, potatoes, broth, salt, and pepper; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, 10 minutes.
Transfer 1/2 cup of the vegetable mixture to a blender; add the milk and puree until nearly smooth. Return to the pot and cook over medium heat, stirring, until just heated through. Makes four 1 1/2-cup servings.
(adapted from Weight Watchers Ultimate Flex & Core, "Fresh Corn Chowder," p. 52)
As always, I made some modifications...since I was making this for a larger number of people than specified, I used more corn, more peppers, more potatoes, more broth, and more milk. I also sprinkled a healthy portion of cayenne pepper into it, giving it a spicy kick which elicited a number of comments.
This recipe is my favorite way to use up large amounts of fresh corn scraped from the cob during the summer. When my farm share yields 6 big ears of corn, instead of eating them one at a time, I make this chowder. I also like to use red peppers and potatoes from my farm share.
It was lovely to see the ladies of the MLFB again...I think my last event was the holiday cookie exchange in December 2009!