Coconut Corn Chowder

1 medium whole leek, cleaned and chopped
3 cloves garlic, minced
1 jalapeno pepper, chopped
3 fist-sized red potatoes, cleaned and medium-dice
1 15-oz. can chickpeas
1 C frozen corn
1 14-oz. can light coconut milk
1.5 C veggie broth, divided
salt, to taste
1/4 tsp red pepper flakes

In a large soup pot, saute the leeks, garlic, jalapeno, and potatoes in 1/2 C veg broth over medium heat until the leek is translucent. Add the coconut milk and remaining broth and bring to a boil. Lower to a simmer and cook, partially covered, for 15 minutes until the potatoes are tender. *Optional step I like: Puree about 1.5 C of this mixture and return to pot, to thicken the rest. Add frozen corn and chickpeas – cook until heated through. Season with salt and pepper.

Credit: The China Study Cookbook by Leanne Campbell, PHD


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s