Sweet Potato, Corn & Kale Chowder Recipe

Name: Sweet Potato, Corn & Kale Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp canola oil; 2 carrots - chopped; 1 med. red onion - chopped; 1 stalk celery - chopped; 1 lg. red pepper - seeded and chopped; 1 lg. sweet potato - peeled and chopped; 1 sprig fresh thyme - minced; 1/2 tsp turmeric; 1 med. tomato - chopped; 5 cups cold water or vegetable stock (recipe also in book); 1 cup fresh or frozen corn kernels; 3 cups chopped kale leaves, washed, heavy stems removed; salt and white pepper to taste; cayenne pepper to taste; 1/2 cup chopped parsley; 10 ounces extra firm tofu - cubed (optional)

Servings: persons

1 tbsp canola oil
2 carrots - chopped
1 med. red onion - chopped
1 stalk celery - chopped
1 lg. red pepper - seeded and chopped
1 lg. sweet potato - peeled and chopped
1 sprig fresh thyme - minced
1/2 tsp turmeric
1 med. tomato - chopped
5 cups cold water or vegetable stock (recipe also in book)
1 cup fresh or frozen corn kernels
3 cups chopped kale leaves, washed, heavy stems removed
salt and white pepper to taste
cayenne pepper to taste
1/2 cup chopped parsley
10 ounces extra firm tofu - cubed (optional)

1
In a large pot, heat oil over medium-high heat.
2
Saute carrots, onion, celery, pepper and sweet potato for 3 minutes.
3
Add thyme, turmeric and combine will with the vegetables.
4
Add tomato and water or stock, simmer 20 minutes.
5
Add corn, kale, tofu (if used), salt, pepper and simmer 5 minutes.
6
Season to taste with cayenne pepper.
7
Combine cornstarch with 2 tsp cold water.
8
With soup simmering, stir in the cornstarch mixture.
9
Continue to stir and simmer for 3 minutes.
10
Remove from heat and stir in parsley.
11
Serve over cooked rice.
12
This makes a very thick stew.
13
For a more soup like consistency, add more broth.

210

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tbsp canola oil, 2 carrots - chopped, 1 med. red onion - chopped, 1 stalk celery - chopped, and more.

Yes, Sweet Potato, Corn & Kale Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato, Corn & Kale Chowder

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