Best Sweet Potato Corn And Kale Chowder Recipes

Sweet Potato, Corn, and Kale Chowder Recipe - (4.5/5) image

Provided by á-4939

Number Of Ingredients 13

1 tablespoon grapeseed oil
1 small onion, diced
3 stalks celery, diced
3 carrots, diced
3 medium sweet potatoes, peeled and diced
3 cups corn, fresh or frozen
2 teaspoons dried thyme
2 cups vegetable stock
2 cups rice milk, plus more, if needed
2 tablespoons cashew butter, dissolved in 1/4 cup hot water
1 bunch kale, chopped into small pieces
Water or stock as needed
Sea salt and freshly ground black pepper

Steps:

In a large pot over medium heat, saute the onion in oil until soft, about 3 minutes. Add celery, carrots, sweet potatoes, corn, thyme, and stock and simmer 5 minutes. Add enough rice milk to cover vegetables. Bring to a boil, reduce heat and simmer until vegetables are soft, about 20 minutes. Remove from heat, and add dissolved cashew butter. Partially puree using handheld blender. Add kale, return to heat, thin with water or stock to achieve desired consistency, and cook until kale is tender. Season to taste with salt and pepper and serve.

Kale, Corn, and Sweet Potato Chowder image

Provided by Resilient

Categories Chowders

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon canola oil
1 large sweet potato, peeled and chopped
1 large red pepper, seeded and chopped
1 stalk celery, chopped
1 medium red onion, chopped
2 medium carrots, chopped
1 sprig fresh thyme, minced
5 cups vegetable stock or 5 cups cold water
1 medium tomatoes, chopped
1 cup fresh corn kernels or 1 cup frozen corn kernels
3 cups chopped kale leaves, heavy stems removed and washed
sea salt
fresh ground white pepper
cayenne pepper
1 tablespoon cornstarch
1/2 cup chopped parsley
1/2 cup cashew pieces

Steps:

Heat the canola oil over medium-high heat in a large pot.
For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
Thoroughly combine the thyme and tumeric with the vegetables.
Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
Add desired amount of cayenne pepper.
In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.

Nutrition Facts : Calories 178.3, Fat 8.4, SaturatedFat 1.3, Sodium 56.4, Carbohydrate 24.3, Fiber 4.3, Sugar 5.9, Protein 5