Instructions: In a large saucepan or Dutch oven, heat the oil over medium-high heat. Add the green and red bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add the green onions during the last minute; stir until tender but not browned. Add the curry powder; stir for about 30 seconds.

Stir in the corn, vegetable stock and pepper. When the liquid begins to boil, reduce the heat to medium; cover and cook until the vegetables are tender, about 5 minutes.

Transfer 2 cups of the corn-pepper mixture to a food processor fitted with the metal blade. Add 1 cup of the soy milk. Process until the mixture is nearly smooth.

Pour the pureed mixture into the saucepan; stir in the remaining 1 to 2 cups soy milk, depending on if you desire a thin or thicker chowder. Stir gently over medium heat until the mixture is heated through, about 5 minutes. Adjust the seasoning to taste. Garnish each serving with paprika and cheddar cheese, if desired.

Makes 4 servings (about 1 1/4 cups per serving).

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