Cut bell and jalapeno peppers in half lengthwise; discard seeds and membranes.

Place peppers, skin side up, on a foil-lined baking sheet; flatten with hand. Add garlic to pan. Broil 9 minutes or until peppers are blackened and garlic is roasted, turning garlic occasionally (do not turn peppers).

Place peppers in a zip-top heavy-duty plastic bag and seal; let stand 15 minutes. Peel peppers. Dice bell pepper, and mince jalapeno and garlic; combine and set aside.

Combine corn, coconut, lime juice, 1/4 teaspoon salt, and coconut milk in a large Dutch oven; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; strain through a colander into a large bowl, reserving both the corn mixture and the liquid mixture.

Melt butter in a saucepan over medium heat. Add leek, onion, gingerroot, and cilantro sprigs; saute 3 minutes. Add 1-1/2 cups reserved corn mixture, 1/2 teaspoon salt, water, potato, red pepper, and white pepper; bring to a boil, and cook 3 minutes. Reduce heat, and simmer, uncovered, 15 minutes. Place half of mixture in a blender; process until smooth, and return to pan. Add the remaining corn and liquid mixtures; bring to a simmer. Add bell pepper mixture, remaining salt, carrot, and zucchini; cook 15 minutes. Yield 10 servings (serving size: 1 cup).

Per serving: 353 Calories; 14g Fat (35% calories from fat); 15g Protein; 46g Carbohydrate; 48mg Cholesterol; 412mg Sodium

Chicago.