Sweet Pepper–Coconut Corn Chowder
This Sweet Pepper–Coconut Corn Chowder is a vibrant and hearty plant-based dish that brings together the natural sweetness of red bell peppers and corn with the creamy, tropical essence of coconut milk.
Prep: 20 mins
Cook: 35 mins
Total: 55 mins
Yield: 6 servings
Author’s Note: 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.
Ingredients
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
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.
Cooking Tips
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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