Sweet Potato Corn And Kale Chowder Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until onions are translucent.
• STEP 2.Add sweet potatoes, corn, and thyme to the pot. Stir well to combine.
• STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until sweet potatoes are tender.
• STEP 4.Using an immersion blender, blend about half of the soup until smooth. This will help thicken the chowder.
• STEP 5.Add kale to the pot and cook for an additional 5 minutes, or until kale is wilted.
• STEP 6.Season with salt and pepper to taste. Serve hot and enjoy!

Cooking Tips

• For a creamier chowder, you can add a splash of coconut milk or heavy cream.
• Feel free to add other vegetables like carrots or celery for extra flavor and texture.
• If you don't have an immersion blender, you can transfer half of the soup to a blender and blend until smooth, then return it to the pot.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the chowder on the stovetop over low heat, stirring occasionally.
• Serve the chowder with crusty bread or a side salad for a complete meal.