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Reply with quote  #1 
Sweet Pepper-Coconut Corn Chowder

A FAVORITE South African recipe of mine that is perfect for any time of year =)


2 leeks, washed well and sliced
3 carrots, diced
3 garlic cloves, minced
1 jalapeño pepper, seeded and minced
2 red bell peppers, seeded and diced
1 cup filtered water
2 cups frozen organic corn
1 14-ounce can lite coconut milk
3 Tbsp nutritional yeast flakes
¼ tsp black pepper
1 tsp sea salt
2 14-ounce cans chickpeas, rinsed and drained


1.In a stockpot over medium-high heat, sauté the leeks, carrots, garlic, jalapeño pepper, and bell peppers in the cup of water until tender.
2.Add the remaining ingredients and simmer for 10 minutes.
3.Scoop out one-third of the mixture and process in a blender until smooth or use an immersion blender inside the cooking pot. Add the mixture from the blender back to the pot and simmer for another 10 minutes. Serve with brown rice and a mixed green salad for a perfect meal.
If you prefer the chowder thinner, add more water.


Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell

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Reply with quote  #2 
Thanks tanner this looks yummy!
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