For the Garnish
½ teaspoon canned chipotle pepper (smoked
jalapeño) or ¼ teaspoon ground, if dried
⅓ cup finely diced red bell pepper
1 tablespoon chopped fresh parsley
To make the chowder, warm the oil in a large
saucepan over medium-low. Sauté the onion
and ½ cup of the corn kernels 12–15 minutes
until very soft. Stir occasionally so the onion
doesn’t brown. Add the thyme, parsley stalks,
salt, and black pepper.
Transfer the onion mixture to a blender and
add ½ cup of the evaporated milk. Purée the
mixture for about 2 minutes. Add the remain
ing evaporated milk and blend for another
3 minutes or until silky smooth. Return to the
saucepan along with the remaining corn.
Pour the soy milk into the blender to pick up
any flavorful bits left behind, and pour into the
saucepan with the corn. Bring to a boil, then
reduce the heat and simmer for 10 minutes.
Combine the cornstarch with the wine to
make a slurry. Remove the soup from the heat
and stir in the slurry. If you will not be serving
the soup right away, set it aside and allow it to
cool. A few minutes before you are ready to
serve, return the soup to the heat and stir oc
casionally until warm and slightly thickened.
To prepare the garnish, warm a small frying
pan over medium-high. Sauté the chipotle, bell
pepper, and parsley for 3 minutes. Remove
from the heat and set aside.
Serve the chowder in warmed bowls and top
each serving with 1 heaping tablespoon of the
garnish.
Per serving : 213 calories, 3 g fat, 0 g saturated fat,
40 g carbohydrate, 16 g protein, 3 g dietary fi ber,
9 mg sodium. Exchanges: 1½ Starch, 1 Vegetable,
1 Fat-Free MilkCORN • 135