Since the author has not published this recipe on line, I will refrain from sharing it here, but a quick Google search will lead you to another blogger who posted it. Better yet, just buy the cookbook. It's so worth the eleven bucks ($9.99 Kindle version), I promise!
The Verdict:
Vegan Gypsy says: Perfection! I would never have thought to "curry up" a chowder, what a delightful surprise! The summer vegetables, at their peak right now, were so nicely joined by the curry flavoring. The only change I made to the recipe was using vegetable broth instead of oil for sautéeing, making it a 1 PointsPlus® recipe if you're following Weight Watchers Simply Filling (as I am), 4 PointsPlus® if you're doing full tracking. Because I thought the finished product was a bit thin, I followed Isa's suggestion and served it over cooked Jasmine rice. Brown rice would work as well and cut down on the PointsPlus® value.
OmniHunny says: This is very tasty! It does have some heat, though, so you might want to cut down on the red pepper flakes next time. (So noted)
On tonight's menu: Pasta e Fagioli with Spinach.
Have a great day,
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