My niece, Kelly, went to Africa as a volunteer nurse and became a plant-based eater. She brought this recipe back and shared it with us, and it has been a family favorite ever since.
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Yield: 6 servings
1. In a stockpot over medium-high heat, sauté the leeks, carrots, garlic, jalapeño pepper, and bell peppers in the water until tender.
2. Add the remaining ingredients and simmer for 10 minutes.
3. Scoop out one-third of the mixture and process in a blender until smooth. Add the mixture from the blender back to the pot and simmer for another 10 minutes.
Cooking Tips
Cooking Tips
1. If you prefer the chowder thinner, add more water.
2. Serve this colorful dish with brown rice and a mixed green salad for a perfect meal.
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