Chili Corn Chowder
Chili Corn ChowderThe contrast between creamy texture (rice milk and cream of rice do the trick) and chili-sparked flavor add up to a truly tempting dairy-free soup.
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, smashed and peeled
  • 2 tablespoons flour
  • 1 package (10 ounces) frozen corn kernels
  • 2 cups vegetable or chicken broth
  • 1 cup water
  • 1 medium all-purpose potato, peeled and diced
  • 1 red bell pepper, diced
  • 1 carrot, diced
  • 2 tablespoons cream of rice
  • 1/2 cup rice milk (rice beverage)
  • 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped chives or scallion greens (optional)

1. In a large skillet, heat oil over medium heat. Add onion and garlic and cook, stirring, five to seven minutes or until golden. Stir in flour and cook, stirring, two minutes or until flour is no longer visible.

2. Add corn, broth, and water and bring to a boil over high heat. Add potato, bell pepper, carrot, and cream of rice; reduce heat to medium-low and simmer 10 minutes or until potato is just tender.

3. Remove from heat and stir in rice milk, chili powder, salt, black pepper, and chives (if using). Serve hot or at room temperature.

Nutritional Information
Per serving: 236 calories, 8.3g total fat, 1.1g saturated fat, 5.3g monounsaturated fat, 1g polyunsaturated fat, 4.6g dietary fiber, 5.4g protein, 40g carbohydrate, 0mg cholesterol, 827mg sodium.
Good source of: beta-carotene, lutein & zeaxanthin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time