Vegan Sweet Pepper Coconut Corn Chowder

This wholesome, hearty chowder is from ExtraVeganZa: Original Recipes from Phoenix Organic Farm.

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Serves: 4

Serves 4

What you need:

  • 2 to 3 tablespoons oil 
  • 1 medium whole leek, finely diced 
  • 3 medium carrots, thinly sliced 
  • 3 cloves garlic, finely chopped 
  • 1⁄8 teaspoon cayenne (optional) 
  • 1 jalapeno pepper, diced, stemmed and seeded 
  • 14-ounce can garbanzo beans 
  • 1 each medium red and yellow pepper, seeded, stemmed and thinly sliced 
  • 1 tablespoon coarse sea salt 
  • 2 cups corn kernels, fresh, frozen or canned 
  • 2 14-ounce cans coconut milk 
  • 2 cups water

What you do:

  1. Thoroughly clean the leek before chopping. Slicing it lengthwise and rinsing the inside is an effective way to clean it.
  2. In a medium pot, sauté the leek, carrots, garlic, cayenne, and jalapeno in the oil on medium-low heat. Stir the ingredients so that they do not stick to the bottom of the pot.
  3. When the leeks begin to soften, stir in the garbanzo beans, salt, red and yellow peppers, corn, coconut milk, and water.
  4. Bring to a boil, then reduce to a simmer and cover for about 15 minutes. Remove from heat and serve immediately. 
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