Coconut Corn Chowder
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Coconut Corn Chowder
Servings: 6
Ingredients
- 1 medium Whole leek, cleaned and chopped
- 2 cloves Garlic, minced
- 1 Jalapeño pepper, chopped
- 4 small Red potatoes, cleaned and thinly sliced
- 1 15-oz Can chickpeas, rinsed and drained
- 1 cup Frozen corn
- 1 14-oz Can lite coconut milk
- 1 ½ cups Vegetable broth, divided
- ½ tsp Sea salt
- ¼ tsp Red pepper flakes
Instructions
- In a large soup pot, sauté leeks, garlic, jalapeño, and potatoes in ½ cup of vegetable broth over medium-high heat until vegetables are tender.
- Add chickpeas, corn, coconut milk, and remaining vegetable broth. Bring to a boil and simmer for 15 minutes until potatoes are tender and soup has thickened. Season with salt and pepper flakes.
- Serve hot.
Notes
Slice and wash the leeks very carefully, as they have a tendency to be sandy.
If you prefer a thicker soup, add more vegetables and reduce the water.