Recipes » Soups » Sweet Pepper–Coconut Corn Chowder
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Sweet Pepper Coconut Corn Chowder Recipe


  • 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


  • 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

  • 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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