Sweet Pepper-Coconut Corn Chowder

July 31, 2018



This is a fabulously tasty hearty chowder from the PlantPure Nation Cookbook. 



2 leeks (or onions) diced

3 carrots, diced

3-5 garlic cloves, minced

1 jalapeño pepper, seeded and diced small

2 red bell peppers, seeded and diced

1 cup water

2 cups frozen corn

1 14-ounce can coconut milk (can use lite)

3 Tablespoons nutritional yeast flakes

1/4 teaspoon black pepper

1 teaspoon sea salt

2 14-ounce cans chickpeas, rinsed and drained 


Method: In large stockpot over medium heat, sauté the leeks/onions, carrots, garlic, jalapeño, and bell peppers in water until tender. 


Add remaining ingredients and simmer for ten minutes. 


If you have an immersion blender, use that to purée about a third of the soup. Otherwise, scoop out about a third and purée in blender or food processor until smooth. Return to the pot and simmer for another ten minutes. 


If you’re worried about the jalapeño, it really does not add hardly any heat, but you can also omit it from the recipe. 


I like eating this as is, but they suggest serving with brown rice and a salad for a perfect meal. I plan to do that for our dinner this evening. 







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