Dinner

Sweet pepper coconut corn chowder is for Dinner.

Sweet pepper coconut corn chowder takes 15 minutes to prepare.

Sweet pepper coconut corn chowder takes 20 minutes to cook.

Sweet pepper coconut corn chowder makes 10 servings.

The ingredients for Sweet pepper coconut corn chowder are:

2-3 tbsp oil
1 medium whole leek, finely diced
3 medium carrots, thinly sliced
3 cloves garlic, finely chopped
⅛ sp cayenne pepper
1 jalapeño pepper, diced; stems and seeds removed
14 oz can garbanzo beans
1 each medium red and yellow pepper, seeds and stems removed and thinly sliced
1 tbsp coarse sea salt
2 cups corn kernels (fresh, frozen or canned)
(2) 14 oz cans coconut milk (or light coconut milk)
2 cups water

Here is how you make Sweet pepper coconut corn chowder:

Thoroughly clean the leek before chopping.In a medium pot, fry the leek, carrots, garlic, cayenne, and jalapeño in the oil 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 the 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.Can be frozen in individual portions and reheated as needed.Note: the soup is SO good, but a little rich (for me) with both cans of coconut milk. I recommend trying it with light coconut milk.Number of Servings: 10Recipe submitted by SparkPeople user AONEILL66.

The nutritional information for Sweet pepper coconut corn chowder is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 214.3

• Total Fat: 13.3 g
• Cholesterol: 0.0 mg
• Sodium: 830.2 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 3.6 g
• Protein: 4.6 g