Sweet Pepper Coconut Corn Chowder (courtesy of Kim Campbell, “PlantPure Nation” cookbook)
Ingredients:
1 C water
2 leeks, washed well and sliced
3 carrots, sliced
3 cloves of garlic, minced
1 jalapeno pepper, seeded and diced
2 red bell peppers, seeded and diced
2 C frozen corn
1 14oz can lite coconut milk
3 Tbsp nutritional yeast
1/4 tsp black pepper
1 tsp sea salt
2 14oz cans chickpeas, drained and rinsed
Instructions:
1. Place water in a heavy-bottomed stockpot over medium-high heat.
2. Saute leeks, carrots, garlic, jalapeno pepper, and bell peppers in water until tender, 5-6 minutes.
3. Add remaining ingredients. Simmer 10 minutes.
4. Blend 1/3 of soup with an immersion blender OR remove 1/3 of soup, transfer to a blender to puree, then add back to stockpot. Simmer 10 minutes.
5. If thinner chowder is preferred, add more water. Serve.