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

By PlantPure Nation Cookbook

Sweet Pepper Coconut Corn Chowder Recipe

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.

I made this!

(2)

Gluten Free Low Sugar Soy Free

All of our recipes are oil free and vegan.

Prep time: 20 minutes

Cook time: 35 minutes

Total time: 55 minutes

Yield: 6 servings

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

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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.