Sweet Potato, Corn and Kale Chowder
By Steve-3
The recipe is used as a guide as I often change ingredients by my mood and availability in the fridge.
Rate this recipe
5/5
(1 Votes)
Ingredients
- The Stock:
- medium/large sweet potato cut into fourths in three cups of water, boil for about 20 minutes. While that is happening I do the prep:
- 1 onion (medium) diced
- 3 stalks celery, diced
- 3 carrots, diced
- 2 – 3 medium sweet potatoes (yams) peeled and diced
- 1 package frozen corn
- Rice Milk
- 2 cups Kale chopped
- In large empty pot over medium heat, cook onions in 1 -2 tablespoons of veggie oil for about 3 minutes.
- Add celery, carrots, and diced sweet potatoes for two minutes.
- 2 teaspoons dried thyme
- 2 cups rice milk, plus more if needed (I guess low fat milk would work)
- Add thyme for one minute then add rice milk to cover veggies and bring to boil and simmer for about 20 minutes.
Details
Preparation
Step 1
Blend/puree sweet potatoes boiling in the stock pot. Add to the Big Pot.
About ten minutes into the simmering I add the frozen corn, bring to a boil and simmer.
After the 20 minutes is over, I blend/puree about ¼ of the soup using a blender, mixer, or handheld blender.
1 bunch of Kale, chopped into small pieces
Add Kale, return to heat for about five minutes, adding more stock if desired. Season to taste with salt, pepper. I usually use a veggie bouillon cube so I do not add salt.
Other options: Add a clove of garlic to blender, add ½ - 1 teaspoon of cumin
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