4 Tbsps. vegetable oil 1 cup green bell pepper, finely chopped 1 cup red bell pepper, finely chopped 1/2 cup shallots, minced 4 tsps. curry powder, or to taste 1 tsp. salt 6 cups fresh or frozen corn (thawed, if frozen) 2 cups vegetable stock 1 tsp. freshly-ground pepper, or to taste 6 cups plain, unflavored soy milk 1 cup cheddar cheese, shredded
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add shallots during the last minute; stir until tender but not browned. Add curry powder and salt; stir for 1 minute.
Stir in the corn, vegetable stock and pepper. Bring to a boil, reduce heat to medium, cover and cook until vegetables are tender, about 5 minutes.
Transfer 4 cups of the corn mixture to a blender or food processor. Add 2 cups of the soy milk. Process until the mixture in nearly smooth. Pour the purèed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes. Sprinkle each serving with 2 Tbsps. shredded cheese.
Recipe from cookbook author and instructor Paulette Mitchell. Photo from the Soyfoods Council.