INGREDIENTS

INSTRUCTIONS

Cut bell and jalapeno peppers in half lengthwise; discard seeds and
membranes.
Place peppers, skin side up, on a foil-lined baking sheet; flatten with
hand. Add garlic to pan. Broil 9 minutes or until peppers are blackened and
garlic is roasted, turning garlic occasionally (do not turn peppers).
Place peppers in a zip-top heavy-duty plastic bag and seal; let stand 15
minutes. Peel peppers. Dice bell pepper, and mince jalapeno and garlic;
combine and set aside.
Combine corn, coconut, lime juice, 1/4 teaspoon salt, and coconut milk in a
large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10
minutes. Remove from heat; strain through a colander into a large bowl,
reserving both the corn mixture and the liquid mixture.
Melt butter in a saucepan over medium heat. Add leek, onion, gingerroot,
and cilantro sprigs; saute 3 minutes. Add 1-1/2 cups reserved corn mixture,
1/2 teaspoon salt, water, potato, red pepper, and white pepper; bring to a
boil, and cook 3 minutes. Reduce heat, and simmer, uncovered, 15 minutes.
Place half of mixture in a blender; process until smooth, and return to
pan. Add the remaining corn and liquid mixtures; bring to a simmer. Add
bell pepper mixture, remaining salt, carrot, and zucchini; cook 15 minutes.
Yield 10 servings (serving size: 1 cup).
Per serving: 353 Calories; 14g Fat (35% calories from fat); 15g Protein;
46g Carbohydrate; 48mg Cholesterol; 412mg Sodium
Serving Ideas : Ladle into bowls; top with chopped cilantro.
NOTES : From Chef Michael Foley, owner of Printer's Row restaurant in
Chicago.
Recipe by: Cooking Light, Sept. 1995, page 90
Posted to MC-Recipe Digest V1 #417 by igor@digex.net on Jan 28, 1997.

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