Name: Sweet Pepper–Coconut Corn Chowder
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 leeks, washed well and sliced; 3 carrots, diced; 3 garlic cloves, minced; 1 jalapeño pepper, seeded and minced; 2 red bell peppers, seeded and diced; 1 cup water; 2 cups frozen corn; 1 14-ounce can lite coconut milk; 3 Tbsp nutritional yeast flakes; ¼ tsp black pepper; 1 tsp sea salt; 2 14-ounce cans chickpeas, rinsed and drained

Sweet Pepper Coconut Corn Chowder Recipe

By PlantPure Nation Cookbook

(7)

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

Gluten Free Low Sugar Soy Free

Ingredients

2 leeks, washed well and sliced
3 carrots, diced
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 red bell peppers, seeded and diced
1 cup water
2 cups frozen corn
1 14-ounce can lite coconut milk
3 Tbsp nutritional yeast flakes
¼ tsp black pepper
1 tsp sea salt
2 14-ounce cans chickpeas, rinsed and drained

Instructions

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.