SWEET POTATO, KALE & CORN CHOWDER

Growing up in Maine I ate my fair share of chowder (also known as chowdah).  So I have a special place in my heart for it.  As should everyone- a thick, creamy soup that will warm you through to your bones, what’s not to love?  It’s what the doctor ordered for a cold winter day.  It’s a remedy for pretty much anything.  And this version, well the bonus is that it won’t give you heart disease like SOME chowdahs I know.  So, my friends, what are you waiting for?  Eat up!  xx- Sarah  {recipe after the jump}

Sweet Potato, Kale and Corn Chowder 

Recipe inspired by a recipe in this book

INGREDIENTS:

2 medium sweet potatoes, cut into 1/2″ cubes

2 shallots, diced

1 medium leek, cleaned and sliced (round)

1 bunch of curly kale, chopped

3 cups of frozen or fresh corn

3 cloves of garlic

3 cups of low sodium vegetable broth

3 cups of water (more to preference)

1/4 teaspoon sea salt (more to taste)

1/4 teaspoon black pepper

1/2 teaspoon cinnamon

1 tablespoon coconut oil

 

METHOD:

– In large, heavy bottomed soup pan sauté diced shallots and coconut oil over medium/low heat until softened.

– Add garlic, sweet potatoes, sea salt, pepper, cinnamon and sauté an additional minute.

– Add vegetable broth and water, cook utnil potatoes are easily pierced with a fork.  Add leeks and cook an additional two minute

– Use an immersion blender (or transfer to a standing blender) to rough puree the soup.

–  Add kale, corn and cook until kale is softened.  Add additional salt and pepper to taste.

– Serve hot!  Enjoy!

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Reader Comments

  1. April|

    I just made this, and I gotta say… its freaking amazing! Thanks so much for posting!!

    Reply
  2. Ren|

    Just cooked this and it’s yummy! I used a tbs of curry powder instead of cinnamon though and it really worked!! :)

    Reply
  3. Valerie|

    A stunner: this is even better than it looks and better than it sounds…I wanted a forever supply

    Reply
  4. megan|

    SO DELICIOUS! I sauteed some shiitake mushrooms on the side in some vegan “butter” and then added them into the chowder. It gave it some extra flavor and texture making it similar to a clam chowder too.

    Reply
  5. cora|

    I made this last night for dinner with friends and the whole thing was devoured! It was a HUGE hit. I’ll definitely be making it again.

    Reply
  6. Maia|

    do you peel the sweet potatoes?
    i feel like peel on is more nutritious as long as your pots are organic and well scrubbed, but do they blend smoothly?

    also, do you leave the garlic cloves whole?

    Reply
  7. Judith de Haan|

    Oh. My. Goodness. I think I want to have your babies!! (Kidding!) This is the BEST corn chowder I have ever had. It’s creamy. It’s got that amazing touch of sweet AND I get to have that sanctimonious feeling because I added KALE.

    YumYumYumYum!

    You da bomb!

    Reply
    • Judith de Haan|

      Oh! I didn’t peel the potatoes but I spiralized them. I love that this is dairy-free. It is just so darned good (slurping some up as we speak!)….thank you for your creative cooking GENIUS!

      Reply
  8. Nicole|

    How did you get this color?! Mine did not look like that at all. And mine was thin even with pureeing the potatoes.

    Reply
  9. RON|

    THE SOUP LOOKS VERY TASTY, I HAVE BEEN A VEGAN FOR JUST OVER A YEAR NOW.
    VERY CHALLENGING TO ADJUST TO A VEGAN DIET BECAUSE THERE IS NO PERSONS TO TEACH YOU WHAT TO CREATE,COOK OR INVENT.!
    THANK GOD FOR THE INTERNET !
    WE’LL BE MAKING THIS SOUP SOON, HOWEVER, CREAMY SOUPS WILL WARRANT SEVERE RECTAL SPASMS AND GIVE ME THE ROYAL SHI*TS TO THE POINT OF EXHAUSTION, NOT TO MENTION . PUT ME IN THE BATHROOM FOR DAYS!
    I ASK WHAT MAKES THIS SOUP CREAMY?
    THANK YOU IN ADVANCE
    -RON M

    Reply