chelsea'srecipes

Sweet Potato, Kale and Corn Chowder 

Recipe inspired by a recipe in this book

INGREDIENTS:

2 medium sweet potatoes, cut into 1/2" cubes

2 shallots, diced

1 medium leek, cleaned and sliced (round)

1 bunch of curly kale, chopped

3 cups of frozen or fresh corn 

3 cloves of garlic

3 cups of low sodium vegetable broth

3 cups of water (more to preference)

1/4 teaspoon sea salt (more to taste)

1/4 teaspoon black pepper

1/2 teaspoon cinnamon

1 tablespoon coconut oil

METHOD:

- In large, heavy bottomed soup pan sauté diced shallots and coconut oil over medium/low heat until softened.

- Add garlic, sweet potatoes, sea salt, pepper, cinnamon and sauté an additional minute.

- Add vegetable broth and water, cook utnil potatoes are easily pierced with a fork.  Add leeks and cook an additional two minute

- Use an immersion blender (or transfer to a standing blender) to rough puree the soup.  

-  Add kale, corn and cook until kale is softened.  Add additional salt and pepper to taste.

- Serve hot!  Enjoy!