Fresh Corn Chowder

-4 tsp canola oil
-1/2 cup seeded and finely chopped green bell pepper
-1/2 cup seeded and finely chopped red bell pepper
-1/2 cup minced shallots
-1 teaspoon curry powder
-3 cups fresh corn kernels(I use two cans)
-3/4 pound red potatoes, peeled and cut into 1/4 inch cubes
-1 cup vegetable broth
-1/2 tsp. salt
-Freshly ground pepper to taste
-3 cups fat free milk
-1/8 teaspoon paprika

PREP-20 Minutes
Cook-About 20 Minutes
Serves-4(1 1/2 cup servings) 5 Points per serving if you are doing WW FLEX plan

1. Heat the oil in a large nonstick saucepan over medium heat. Add the bell peppers and shallots; cook, stirring occasionally, until tender, about 5 minutes. Add the curry powder and cook, stirring constantly, until just fragrant, about 30 seconds.

2. Stir in the corn, potatoes, broth, salt and pepper; bring to a boil. Reduce the heat and simmer, covered, until the vegetables are tender, about 10 minutes.

3. Transfer 1/2 cup of the vegetable mixture to a blenderl add the milk and puree until nearly smooth. Return to the suacepan and cook over medium heat, stirring, until just heated through. Sprinkle with the paprika just before serving.