Sweet potato, kale and corn chowder
This Sweet Potato, Kale, and Corn Chowder combines sweet potatoes, kale, and corn for a hearty, vegan dish. Prepared with a savoury broth, it's simple to make and offers a rich, comforting flavour.
Cook time 25 min
Prep time 10 min
Ingredients:
2 cups kale2 shallots
3 garlic cloves
1 cup leek
2 sweet potatos
1 tbsp coconut oil
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp cinnamon
3 cups vegetable broth
3 cups water
3 cups sweet corn
This Sweet Potato, Kale, and Corn Chowder is a delightful and nutritious dish, perfect for a cozy meal. Combining the earthiness of sweet potatoes, the robust flavor of kale, and the natural sweetness of corn, this chowder is both hearty and healthy. Ideal for vegans and those seeking a comforting bowl of goodness, this recipe is straightforward and packed with flavor.
Instructions:
- Finely chop the kale and remove any tough stems.
- Dice the shallots.
- Mince the garlic cloves.
- Rinse the leek thoroughly to remove any grit and slice thinly.
- Peel and cube the sweet potatoes into bite-sized pieces.
- Heat a large pot or Dutch oven over medium heat. Add the coconut oil.
- Once the oil is melted and shimmering, add the shallots. Sauté for about 2-3 minutes, until they become translucent and fragrant.
- Add the minced garlic and sliced leek to the pot. Sauté for another 3-4 minutes, stirring frequently, until they begin to soften.
- Add the cubed sweet potatoes to the pot, stirring to coat them in the aromatic mixture.
- Sprinkle in the salt, black pepper, and ground cinnamon. Stir to evenly distribute the spices among the vegetables.
- Pour in the vegetable broth and water. Stir to combine.
- Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15-20 minutes, or until the sweet potatoes are tender.
- Stir in the chopped kale and sweet corn kernels.
- Continue to simmer for another 5-10 minutes, until the kale is wilted and tender.
- Taste the chowder and adjust seasoning with additional salt and pepper if needed.
- Ladle the chowder into bowls and serve hot. Enjoy!
There you have it, a wholesome and flavorful Sweet Potato, Kale, and Corn Chowder ready to serve! This rich and satisfying chowder is sure to warm you up from the inside out. Enjoy it with crusty bread or as a standalone meal, and relish in the comforting flavors of this nourishing dish.
Sweet potato, kale and corn chowder FAQ:
Simmer the chowder for about 15-20 minutes until the sweet potatoes are tender. After adding the kale and corn, simmer for an additional 5-10 minutes.
Yes, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave before serving.
You can substitute coconut oil with olive oil or vegetable oil for sautéing the shallots and other vegetables.
A large pot or Dutch oven is recommended to comfortably accommodate all ingredients and allow for even cooking.
The sweet potatoes are done when they are easily pierced with a fork and are tender. This should be checked after about 15-20 minutes of simmering.
Cooking Tips:
- To enhance the smokiness of the chowder, consider adding a pinch of smoked paprika.
- If you prefer a thicker chowder, blend a portion of the chowder and mix it back in.
- Feel free to substitute kale with spinach or chard if preferred.
- Add a splash of coconut milk at the end for extra creaminess.
- Make sure to thoroughly rinse the leeks to remove any hidden grit or dirt.
Nutrition Facts
4 ServingsCalories 210kcal
Protein 6g
Carbohydrates 36g
Fiber 7g
Sugar 11g
Fat 5g
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