Corn Chowder - and question about freezing this recipe

[Guest guest]

I do have a question - would I be able to make a load of this and freeze it?

I'm wondering how the soy milk in it would thaw out and taste......

 

Recipe makes 1 serving of 1 1/2 cups for 5 Weight Watcher points. Recipe calls

for skim milk, but I used plain soy instead. Recipe calls for canola oil, but I

used peanut oil. Recipe also said instead of using shallot, you could

substitute an equivalent amount of onion with a a pinch of minced fresh garlic,

which is what I did. Recipe also calls for fresh corn, but I used thawed

frozen. My concoction turned out very yummy! Boyfriend who isn't a veg even

loved it.

 

 

1 teaspoon canola oil

2 Tablespoons finely chopped green bell peppers

2 Tablespoons finely chopped red peppers

2 Tablespoons minced shallot

1/4 teaspoon curry powder

3/4 cup corn kernels (from 1 large ear)

1 small redskinned potatoe (about 3 ounces), peeled and cut inot 1/4 inch

cubes

1/4 cup reduced-sodium veggie broth

1/8 teaspoon salt

freshly ground pepper

3/4 cup skim milk

pinch paprika

 

1. Heat a small nonstick saucepan over medium heat. Swirl in oil, then add

peppers and shallot. Cook, stirring occasionally until tender, about 5 minutes.

Add curry powder and cook, stirring until just fragrant, about 30 seconds.

 

2. Stir in corn, potatoe, broth, salt, and pepper. Bring to a boil over high

heat. Reduce the heat and cover and simmer until veggies are tender.... about 5

minutes.

 

3. Transfer 1/2 cup of the mixture to a blender. Add milk and puree until

nealy smooth. Return to saucepan and cook over medium heat, stirring gently

until just heated through. Sprinkle with paprika just before serving.

 

284 calories, 6 fat, 1 sat fat, 5 fiber, 12 protein

 

 

 

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