Sweet Potato, Corn and Kale Chowder

16 11 2013

This is a knock-out, healthy chowder recipe for cool fall or winter nights! The original recipe is vegan, from Clean Food by Terry Walters, however I switched it up for ingredients I had.

Sweet Potato, Corn and Kale Chowder

Sweet Potato, Corn and Kale Chowder

The following serves 3-4 (adapted from Clean Food by Terry Walters):

  • 2 Tbsp extra-virgin olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • Red pepper flakes
  • 2 medium sweet potatoes, peeled and diced
  • 1 bag frozen corn
  • 1 tsp dried thyme
  • 2 cups stock (use chicken or veggie)
  • 2 cups non-fat half and half (could also use skim milk)
  • Parmesan cheese rind (optional)
  • 1 Tbsp whole wheat flour
  • 1 bunch kale, chopped
  • Salt and pepper
  • Spicy olive oil (optional)

In a large pot over medium heat, saute onion in 1 Tbsp oil until soft, about 3 minutes. Add garlic, pinch of red pepper flakes, sweet potatoes, corn, thyme and stock, and simmer for 5 minutes.

Add enough half and half or milk to cover the veggies. Bring to a boil, reduce heat and simmer until veggies are soft, about 20 minutes. I added a parmesan cheese rind to help enhance the flavor, you don’t have too if you don’t have one though.

Meanwhile in a small saucepan make a little roux. Heat another Tbsp of oil and add a Tbsp of whole wheat flour, cook, stirring for a minute until flour dissolves. After the soup has been simmering for 15 minutes, whisk the roux into it until blended. Continue to stir the remaining 5 minutes of cooking.

Off heat, partially puree the soup using an immersion blender – this will help thicken into a chowder along with the roux. Don’t puree too much, you still want to see some chunks of corn and potatoes.

Add kale, return chowder to a simmer and cook until kale is tender. If the chowder is too thick, add additional stock to achieve desired consistency.

Season to taste with salt and pepper and serve. I also finished with a drizzle of some spicy olive oil since the soup is a tad on the sweeter side. I’d suggest tasting it and adjusting seasoning based on your own preference.




3 responses

10 02 2014

I was looking to use these ingredients in a soup and you were my answer! I’m adding cauliflower as a puree too, but it sounds so good! I’m also dying to try your spinach/banana bread recipe soon. You have such great ideas!


10 02 2014
Victoria Orban

Thanks for dropping in, Audrey! This really is a great chowder! Did you already make it? Curious how it turned out with the cauliflower! And the spinach bread is dynamite, another must try…I just made another loaf last night 🙂


10 02 2014

I made it today and we loved it! The cauliflower flavor blended so well with the sweet potatoes that neither was identifiable on its own. I also threw in diced potatoes and ham with the corn to make the soup a meal on its own. The ham didn’t steal the show and the thyme was a great flavor with all of the veggies.
I can’t wait to eat it again for lunch tomorrow when it’s melded overnight. Even more delish I bet!
I did find a glug of rice vinegar was a nice acid pop for the soup to give it a little kick. About a tablespoon was good.


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