My niece, Kelly went to Africa as a volunteer nurse. She quickly discovered that the local population did not have heart disease, diabetes, and cancer at the rates prevalent in our own country. It was during that time she decided to become a plant-based eater. She brought this recipe back and shared it with us and it has been a family favorite ever since. Every time I cook this recipe, I think of Kelly's passion to practice preventive medicine. She is a nurse practitioner today in Pennsylvania. Thank you, sweet Kelly!


Prep time    20 minutes  

Cook time   35 minutes    

Yield               6 servings


  • 2 leeks, washed well and sliced
  • 3 carrots, diced
  • 3 garlic cloves, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 red bell peppers, seeded and diced
  • 1 cup water
  • 2 cups frozen corn
  • One 14-ounce can lite coconut milk
  • 3 tablespoons nutritional yeast flakes
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon sea salt or to taste
  • Two 14-ounce cans chickpeas (or 3 cups cooked chickpeas), rinsed and drained


  1. In a stockpot over medium-high heat, sauté the leeks, carrots, garlic, jalapeno pepper, and bell peppers in the 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. Add the mixture from the blender back tot he pot and simmer for another 10 minutes.

✏️ Tips & Hints

  • If you prefer the chowder thinner, add more water. Serve this colorful dish with brown rice or a baked potato with a mixed green salad for a perfect meal.