Soup

Sweet Pepper Coconut Corn Chowder is for Soup.

Sweet Pepper Coconut Corn Chowder takes 15 minutes to prepare.

Sweet Pepper Coconut Corn Chowder takes 15 minutes to cook.

Sweet Pepper Coconut Corn Chowder makes 4 servings.

The ingredients for Sweet Pepper Coconut Corn Chowder are:

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

Here is how you make Sweet Pepper Coconut Corn Chowder:

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 4This would be really good with corn bread or on top of brown rice.Number of Servings: 4Recipe submitted by SparkPeople user LALABUMBUM.

The nutritional information for Sweet Pepper Coconut Corn Chowder is:

• 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

The dietary needs meet for Sweet Pepper Coconut Corn Chowder is Vegan