Sweet Pepper–Coconut Corn Chowder
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.
Gluten Free
Low Sugar
Soy Free
All of our recipes are oil free and vegan.
What You'll Need
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
How to Make It
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
If you prefer the chowder thinner, add more water.
Serve this colorful dish with brown rice and a mixed green salad for a perfect meal.
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