Sweet Pepper Coconut Corn Chowder

Tried this recipe from the China Study Cookbook and much to my delight it was a crowd pleaser with some added heat.

Ingredients:

• 2 leeks, washed well and sliced
• 3 carrots, diced
• 3 garlic cloves, minced
• 1 jalapeno pepper, minced (keep seeds for extra heat)
• 2 red bell peppers, seeded and diced
• 1 cup water
• 2 cups frozen corn
• One 14-ounce can lite coconut milk (substituted 2 cups of plant based coconut milk)
• 3 Tablespoons nutritional yeast flakes
• 1/4 teaspoon black pepper
• 1 teaspoon sea salt
• Two 14-ounce cans chickpeas, rinsed and drained (substituted 3 cups cooked chickpeas)

Yields: 6 Servings

Prep Time: 20 minutes Cooke time: 35 Minutes

1. In a stockpot or instant pot, over medium-high heat, sauté the leeks, carrots, garlic, jalapeno-pepper and bell peppers in 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. For convenience use an immersion blender and pulse the chowder until you reach your desired consistency.