Ingredients
Directions
Preheat oven to 400. Lightly oil a baking sheet.
Cut peppers in half and remove the seeds. Place the halves sliced side down on the prepared baking sheet and roast for about 30 minutes. Keep an eye on them; the skins should bubble, and at that time, turn them over to roast the other side for a few more minutes. Make sure they have a nice brown hue around the areas where they’ve bubbled. This will indicate that they’re done.
Remove peppers from the baking sheet, and place in a bowl. Tightly fit plastic wrap over the bowl and let them steam for a few minutes.
Next, in a food processor, process 3 cups of the corn, reserving the rest.
In a large pot, with the Earth Balance and flour, make a roux. Add the processed corn and the whole kernel corn to the pot and stir.
Then add the soy milk, salt, sugar, black pepper, and hot pepper flakes. Continue stirring.
Remove the skins from the roasted peppers and dice. Add them to the pot. Cook on medium heat for about 20 minutes. Serve.
Ingredients
Directions
Preheat oven to 400. Lightly oil a baking sheet.
Cut peppers in half and remove the seeds. Place the halves sliced side down on the prepared baking sheet and roast for about 30 minutes. Keep an eye on them; the skins should bubble, and at that time, turn them over to roast the other side for a few more minutes. Make sure they have a nice brown hue around the areas where they’ve bubbled. This will indicate that they’re done.
Remove peppers from the baking sheet, and place in a bowl. Tightly fit plastic wrap over the bowl and let them steam for a few minutes.
Next, in a food processor, process 3 cups of the corn, reserving the rest.
In a large pot, with the Earth Balance and flour, make a roux. Add the processed corn and the whole kernel corn to the pot and stir.
Then add the soy milk, salt, sugar, black pepper, and hot pepper flakes. Continue stirring.
Remove the skins from the roasted peppers and dice. Add them to the pot. Cook on medium heat for about 20 minutes. Serve.
