YIELD: 8 servings 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 ...

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