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Coconut Corn Chowder

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert, Entree, Lunch
Cuisine: Whole-Food
Keyword: Soup
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.