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Corn and Red Pepper Chowder




Source of Recipe


The Meatless Gourmet - Easy Lowfat Favorites - Bobbie Hinman


Recipe Introduction


Serves: 4


List of Ingredients




1 1/2 c. chopped red bell pepper
1 c. chopped onion
1/2 c. chopped celery
2 1/2 c. vegetable broth
1 (10 oz.) package frozen corn
3/4 t. dried basil
3/4 t. ground cumin
Salt and pepper to taste

Recipe



In a sprayed medium saucepan over medium heat add red pepper, onion and celery. Cook, stirring frequently, until vegetables are tender, about 8 minutes. Add small amounts of water as necessary, about a T. at a time, to prevent sticking.

Add broth, corn, basil and cumin. When mixture boils, reduce heat to medium-low, cover, and simmer 30 minutes.

Reserve 3/4 c. of the vegetables and puree remaining soup in a blender. Return soup to saucepan and add reserved vegetables.

Add salt and pepper to taste.