Sweet Pepper–Coconut Corn Chowder

Total: 55 minutes
Prep: 20 minutes
Cook: 35 minutes
Yield: 6 servings

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.



  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.


  • 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.

From a creative team that includes the producer and writer of Forks Over Knives, the documentary film PlantPure Nation captures the inspiring story of plant-based nutrition’s impact on a small town in the rural South and the effort to bring about historic political change. As the film’s official companion cookbook, The PlantPure Nation Cookbook brings this powerful, science-based approach to nutrition from the big screen to your kitchen with some of the same mouthwatering recipes that kick-started the revolution, promoting the health benefits of a whole food, plant-based diet. Recipes are reprinted from The PlantPure Nation Cookbook by arrangement with BenBella Books. Copyright © 2015, Kim Campbell.
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