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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 311.6
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 367.6 mg
  • Total Carbs: 55.2 g
  • Dietary Fiber: 7.7 g
  • Protein: 12.7 g

View full nutritional breakdown of Spicy Corn Chowder (4.5 Points per serving UK) calories by ingredient
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Spicy Corn Chowder (4.5 Points per serving UK)

Submitted by: WOTSHEWROTE

Introduction

Hearty and full of goodness. Don't let the long list of ingredients put you off - this soup is seriously worth the effort. I particularly like the combination of mild spice and sweet orange/honey. Hearty and full of goodness. Don't let the long list of ingredients put you off - this soup is seriously worth the effort. I particularly like the combination of mild spice and sweet orange/honey.
Number of Servings: 6

Ingredients

    600g Frozen Yellow Corn
    2 cups dry white wine (the bit that makes life worth living)
    1 tbsp low fat margarine
    1 large red onion
    3 cloves garlic
    1 large yellow pepper
    1 large red pepper
    3 dried/fresh chilli peppers (yikes!)
    4 cups soy milk
    2 tbsp dried oregano
    1/2 cup salsa
    3 tbsp cornflour/cornstarch
    2 tbsp honey (the secret weapon)
    1 tbsp soy sauce
    Zest of 1/2 orange (or thereabouts)
    2 cups tap water
    1/2 cup cool water extra
    Salt, Pepper and even garlic powder for taste (optional)

Directions

Place corn into large pot with the wine and tap water. Bring to boil, then reduce heat, cover and simmer for about 20 minutes.

In the meantime, heat the margarine in a large pan until melted. Stir in chopped onion, yellow and red peppers, chillis. Cook, stirring until all veggies have softened and onion is translucent (about 10 minutes). Don't let veggies burn or stick to the pan if you can help it.
Stir the veggie mixture into the soup pot with the corn along with soy milk, oregano and salsa. Bring the soup back to a simmer uncovered for 10 minutes. Blend a little so around half of the mixture has smoothed out (leave some lumps).


In a bowl, dissolve the cornflour in the cool water and then stir into the simmering soup along with the honey, soy sauce and orange zest. You can also add the garlic powder now if you like. Simmer for another 10 minutes to give the cornflour a chance to thicken soup, stirring frequently.

Remove from heat and season with salt/pepper as you like.

You can freeze the portions you haven't eaten. When you reheat, do so gradually in a pot (better result than microwaving from frozen).

Very yummy with my Butter Bean Quesadillas :-)

Number of Servings: 6

Recipe submitted by SparkPeople user WOTSHEWROTE.






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