Sweet Potato, Corn and Kale Chowder

  • Yield 6 to 8 servings

The velvety consistency of this sweet potato soup contrasts well with the crinkly texture of chopped kale.


1 tablespoon canola oil
2 medium carrots, peeled and chopped
1 medium red onion, chopped
1 rib celery, chopped
1 red bell pepper, chopped
1 large sweet potato, peeled and chopped
1 sprig fresh thyme, minced
3/4 teaspoon ground turmeric
1 medium tomato, chopped
5 cups vegetable broth or water
1 cup fresh or frozen corn kernels
3 cups stemmed and chopped kale leaves
Salt and ground white pepper, to taste
Cayenne pepper, to taste
1 tablespoon cornstarch
1 tablespoon tepid water
1/2 cup fresh parsley
1/2 cup cashew pieces, optional


  1. Heat oil in a large nonreactive pot over medium-high heat. Saute carrots, onions, celery, bell peppers and sweet potatoes 3 minutes. Add thyme and turmeric; combine well with vegetables. Add tomatoes and broth; simmer 20 minutes. Add corn, kale, salt and white pepper; simmer 5 minutes. Season with cayenne pepper. Thicken either of two ways: Combine cornstarch with 1 tablespoon tepid water. With soup simmering, stir in cornstarch mixture. Continue to stir and simmer 3 minutes to thicken. Remove from heat and stir in parsley.
  2. Or, if using cashews, place nuts in a blender or food processor fitted with the metal blade. Add cornstarch mixture and 3/4 cup warm soup broth; blend or process to combine. Return mixture to simmering soup; continue to simmer, stirring often, 3 minutes.



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