Curried Corn and Pepper Chowder

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add bell peppers; cook, stirring occasionally, until tender, about 4 minutes. Add shallots during the last minute; stir until tender but not browned. Add curry powder and salt; stir for 1 minute.

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

Transfer 4 cups of the corn mixture to a blender or food processor. Add 2 cups of the soy milk. Process until the mixture in nearly smooth. Pour the purèed mixture into the saucepan; stir in the remaining soy milk. Stir gently over medium heat until the mixture is heated through, about 5 minutes. Sprinkle each serving with 2 Tbsps. shredded cheese.