Though traditionally made with heavy cream, milk, flour, and butter, this lightened-up chowder packs in the produce.
1 sweet potato, diced
1 yellow-fleshed potato, diced
1 red bell pepper, seeded and diced
1 onion, diced
1 cup sliced cremini or button mushrooms
1 cup frozen or fresh corn kernels
1 Tbsp coconut oil or extra virgin olive oil
2 garlic cloves, minced
4 cups vegetable stock (not sodium-free)
1 – 14 oz can full-fat coconut milk
1 1/2 cups cooked chickpeas
1 Tbsp lemon juice
1/2 tsp sea salt
1/2 tsp ground black pepper
1/4 tsp grated nutmeg
1/2 cup finely chopped fresh parsley
Preheat oven to 375 F.
On large, rimmed baking sheet, toss potatoes, bell pepper, onion, mushrooms, corn, and oil. Roast for 25 minutes. Transfer to large pot and stir in garlic, stock, coconut milk, chickpeas, lemon juice, salt, pepper, and nutmeg.
Bring to a boil, reduce to a simmer, and cook, uncovered, for 25 minutes. Before serving, stir in fresh parsley.
Serves 5 – Each serving contains: 393 calories; 9 g protein; 23 g total fat (19 g sat. fat, 0 g trans fat); 42 g total carbohydrates (10 g sugars, 7 g fiber); 361 mg sodium
Creamy Roasted Vegetable Chowder
