Sweet potato, kale & corn chowder
This sweet potato, kale, and corn chowder combines earthy sweet potatoes and kale with sweet corn in a savory broth, accented by a hint of cinnamon. It's a nutritious and comforting dish, perfect for any meal.
Cook time 20 min
Prep time 10 min
Ingredients:
2 sweet potatos1/4 onion
1 leek
2 cups kale
3 cups sweet corn
3 garlic cloves
3 cups vegetable broth
3 cups water
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp cinnamon
1 tbsp coconut oil
Sweet potato, kale & corn chowder is a hearty and wholesome dish that's perfect for a cozy weeknight dinner or a nutritious lunch. This recipe combines the earthy flavors of sweet potatoes and kale with the sweetness of corn, all brought together in a savory broth with a hint of cinnamon. Not only is it delicious, it's also packed with vitamins and minerals to give you a healthy boost. Let's dive into making this comforting chowder.
Instructions:
- Peel and dice the sweet potatoes.
- Chop the onion.
- Thinly slice the leek; ensure you've cleaned it thoroughly to remove any grit.
- Chop the kale, removing the tough stems.
- Mince the garlic cloves.
- If using fresh corn, shave the kernels off the cob.
- In a large pot, heat the coconut oil over medium heat until melted.
- Add the chopped onion, sliced leek, and minced garlic. Sauté for about 5-7 minutes, until the onion and leek are soft and fragrant.
- Stir in the diced sweet potatoes, salt, black pepper, and cinnamon.
- Cook for an additional 3-4 minutes, allowing the spices to become aromatic.
- Pour in the vegetable broth and water.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20 minutes, or until the sweet potatoes are tender.
- Stir in the sweet corn and chopped kale.
- Continue to simmer for another 5-10 minutes, or until the kale is wilted and the corn is heated through.
- Taste the chowder and adjust the seasoning if needed. Add more salt and pepper according to your preference.
- Serve hot, garnished with fresh herbs or a sprinkle of cinnamon if desired.
Sweet potato, kale & corn chowder is not only easy to make but also a crowd-pleaser that's rich in flavor and nutrients. It’s a perfect way to sneak some veggies into your diet while enjoying a delicious meal. With these simple tips, you can customize the chowder to suit your taste and take it to the next level. Enjoy your hearty and nutritious chowder!
Sweet potato, kale & corn chowder FAQ:
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. If you need to store it longer, consider freezing the chowder in individual portions for up to 3 months.
The sweet potatoes are done when they are tender and easily pierced with a fork, typically after about 20 minutes of simmering. Check for doneness before adding kale and corn.
Yes, you can substitute other greens such as spinach or Swiss chard. Just adjust the cooking time slightly as these may wilt faster than kale.
Use orange-fleshed sweet potatoes, often labeled as garnet or jewel sweet potatoes, as they offer the best flavor and texture for this chowder.
Yes, you can! Combine all the ingredients except the corn and kale in a slow cooker and cook on low for 6-8 hours. Add the corn and kale during the last 30 minutes of cooking.
Cooking Tips:
- For a creamier texture, you can blend a portion of the chowder and then mix it back into the pot.
- Adding a dash of smoked paprika can give the chowder a subtle smoky flavor.
- If you prefer a spicier chowder, consider adding a pinch of chili flakes or a diced jalapeño.
- Make sure to wash the kale thoroughly to remove any grit and then chop it into bite-sized pieces for an even cook.
- Try roasting the corn beforehand for an added depth of flavor.
Nutrition Facts
4 ServingsCalories 200kcal
Protein 5g
Carbohydrates 36g
Fiber 6g
Sugar 10g
Fat 5g
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