You are here: Home » Recipes » Sweet Potato, Corn and Kale Chowder Sweet Potato, Corn and Kale Chowder Recipe by Relish Contributor Yield 6 to 8 servings The velvety consistency of this sweet potato soup contrasts well with the crinkly texture of chopped kale. PrintEmail Ingredients 1 tablespoon canola oil2 medium carrots, peeled and chopped1 medium red onion, chopped1 rib celery, chopped1 red bell pepper, chopped1 large sweet potato, peeled and chopped1 sprig fresh thyme, minced3/4 teaspoon ground turmeric1 medium tomato, chopped5 cups vegetable broth or water1 cup fresh or frozen corn kernels3 cups stemmed and chopped kale leaves Salt and ground white pepper, to taste Cayenne pepper, to taste1 tablespoon cornstarch1 tablespoon tepid water1/2 cup fresh parsley1/2 cup cashew pieces, optional Instructions 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. 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.