This recipe is a close approximation of a delicious corn chowder I enjoyed in a Tex-Mex restaurant during a recent trip through the southwest United States. I revised the recipe to increase the phytonutrient content and reduce the fat content.

Nutritional Breakdown
Protein: 17.1%; Carbohydrate: 47.4%; Fat: 35.4%

Totals Per Serving
Calories: 164; Protein: 7.6g; Carbohydrate: 21.1g; Fat: 7.0g; Sodium: 486mg; Cholesterol: zero milligrams

2 teaspoons extra-virgin olive oil
3/4 cup diced celery
1/3 cup chopped scallion (white and green parts)
1/4 cup Old El Paso chopped green chilies
1/8 teaspoon white pepper
1 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Dash red pepper
Dash paprika
1 tablespoon chopped fresh cilantro leaves
4 cups soy beverage
4 slices Morningstar Farms breakfast strips, thawed and diced
2 tablespoons Argo cornstarch dissolved in ¼ cup cold water
2 tablespoons Bob’s Red Mill golden corn masa flour dissolved in 1/4 cup warm water
2 1/2 cups Green Giant frozen extra sweet niblets corn, rinsed with warm water in colander

Heat oil in a Dutch oven or large pot. Add the celery and scallions and sauté until tender. Add the chilies, white pepper, salt, black pepper, red pepper, paprika, turmeric and 1 tablespoon of cilantro. Pour in the milk and add the breakfast strips. Cook over medium heat until simmering. Add the cornstarch mixture and gradually add the masa. Add the corn and bring to a rolling boil. Turn the heat to low. Cover and simmer 15 minutes, stirring occasionally.

Optional: This rich and flavorful chowder tastes even better with 1 or 2 teaspoons of Sweet Vermouth mixed into each cup.
Makes six servings.