Ingredients1 h 20 m servings 305 cals
- Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes.
- Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.
Per Serving: 305 calories; 6.2 g fat; 47.1 g carbohydrates; 9.6 g protein; 0 mg cholesterol; 420 mg sodium. Full nutrition
ReviewsRead all reviews 5
This soup has a lot of potential, and I love that it doesn't use dairy. However, we thought the orange zest was way out of place. I used less than called for, and still it was the dominant flavo...
hmm.. maybe my own misunderstanding but i thought it would be creamier.. or maybe i did something not quite right. it tastes good (i also left out the orange) but it's not very creamy.
I made this as written, although I cut the recipe in half. Unfortunately, it didn't work for us. The honey, orange, soy sauce just seem out of place considering the rest of the ingredients. I...
We loved this!!! It had the perfect spicy/sweet to it! It's a little sweeter than most corn chowders but I think it helps to cut down on some of the heat. I used fat free milk instead of soy,...