Sweet Pepper Coconut Corn Chowder

Sweet Pepper Coconut Corn Chowder
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 387.7
  • Total Fat: 14.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 2,187.6 mg
  • Total Carbs: 56.4 g
  • Dietary Fiber: 9.8 g
  • Protein: 10.8 g

View full nutritional breakdown of Sweet Pepper Coconut Corn Chowder calories by ingredient


Introduction

I found this recipe in a vegan cook book called Extra Vegan Za. I subbed lite coconut milk for regular to reduce the calories. This made a huge pot of soup, that could easily make more than 4 servings

I had a lot of this left over the next day. I threw some in my magic bullet and blended it up to make it really creamy, I think its almost better this way, add a little cornstarch to thicken up to make an even creamier chowder! I found this recipe in a vegan cook book called Extra Vegan Za. I subbed lite coconut milk for regular to reduce the calories. This made a huge pot of soup, that could easily make more than 4 servings

I had a lot of this left over the next day. I threw some in my magic bullet and blended it up to make it really creamy, I think its almost better this way, add a little cornstarch to thicken up to make an even creamier chowder!
Number of Servings: 4

Ingredients

    Pam or other oil spray for pot
    Leeks, 1 leek (finely diced)
    Carrots, raw, 3 medium (thinly diced)
    Garlic, 3 clove (finely chopped)
    Pepper, red or cayenne, .0625 tsp 1/8 tsp(optional)
    Jalapeno Peppers, 1 pepper (diced, stems and seeds removed)
    Chickpeas (garbanzo beans), 1.75 cup (1-14 oz can)
    *Peppers, sweet, red, fresh, 1 medium (approx 2-3/4" long, 2-1/2" (thinly sliced)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (thinly sliced)
    Salt, 1 tbsp
    Yellow Sweet Corn, Frozen, 2 cup kernels (frozen or fresh)
    *trader joes lite coconut milk 1/3cup, 10 serving (2-14 oz cans)
    2 cups water

Directions

Clean leek before chopping, or purchase pre-cut leeks from trader joes.

In medium/large pot (this makes a lot of soup so go for a large pot) spray bottom of pot with pam or oil spray. Fry leek, carrots, garlic, cayenne, and jalapeno on medium-low heat. Stir the ingredients so that they do not stick to the bottom of the pot. When the leeks begin to soften, stir in garbanzo beans, salt, red and yellow peppers, corn , coconut milk, and water. Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat and serve immediately.

Serves 4

This would be really good with corn bread or on top of brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user LALABUMBUM.