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March 7, 2021

Vegetarian Sweet Potato, Corn & Kale Chowder

Angela E Watson Robertson
Wednesday, 03 February 2016 / Published in All Blog Posts, Holistic Nutrition, Recipes

Vegetarian Sweet Potato, Corn & Kale Chowder

If you are craving warm comfort food that’s yummy, but good for you too, then this ones for you. This vegetarian chowder is creamy, delicious and a great way to add colorful vegetables to your diet. If that’s not enough to convince you, it’s dairy-free and the thickener is blended cashews. If you haven’t tried blended cashews, you are in for a treat!

This chowder can easily be served as a main course. Once you chop all the vegetables (feel free to use a food processor fitted with the metal blade), the rest is a breeze. Plus it can easily be modified to fit a vegan, vegetarian or paleo diet.

Vegetarian Sweet Potato, Corn & Kale Chowder

(Makes about 12 cups)

  • 1 tablespoon unrefined coconut oil
  • 2 medium carrots, chopped
  • 1 medium red onion, chopped
  • 2 medium celery ribs, chopped
  • 1 large red bell pepper, cored, seeded and chopped
  • 1 large sweet potato, peeled and chopped
  • 1 large sprig fresh thyme, leaves minced
  • 3/4 teaspoon turmeric
  • 1 medium ripe tomato, seeded and chopped
  • 5 – 3/4 cups vegetable broth, divided
  • 1 cup fresh or frozen corn kernels
  • 3 cups chopped fresh kale (make sure you remove the heavy stems first)
  • salt & white pepper, to taste
  • cayenne pepper, to taste (I used just a dash)
  • 1/2 cup cashews
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon cornstarch (optional)
  • Avocado (for topping)

Method: In a large stock pot, heat the coconut oil over medium-high heat. Saute the carrots, onions, celery, red peppers and sweet potatoes about 3 minutes or just until they soften.

Add the thyme and turmeric, combining well with the vegetables. Add the tomatoes and 5 cups vegetable broth. Stir well, bring to a simmer, partially cover and cook 20 minutes.

Add the corn, kale, salt and white pepper. Return to a simmer and cook 5 minutes. Season with cayenne pepper.

Meanwhile, in a blender or a food processor fitted with the metal blade, process the cornstarch, the remaining 3/4 cup broth, and the cashews. Slowly stir this mixture into the simmering soup and continue to simmer, stirring often, 3 minutes, or until slightly thickened.

Remove from the heat, stir in the parsley and serve. The soup can be made several hours or a day ahead. Reheat slowly over medium-low heat. It will also keep well, covered and refrigerated up to 30 days.

Tips: I skipped the cornstarch and blended broth and cashews for thickness. I love to top the chowder with sliced avocado.

For my paleo & grain-free friends: Skip the cornstarch and corn kernels. You can always add animal protein or bone broth if you’d like.

Enjoy!

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Disclaimer: My blog pro­vides gen­eral infor­ma­tion and dis­cus­sion about supplements, health and related sub­jects. The words and other con­tent pro­vided in this blog, and in any linked mate­ri­als, are not intended and should not be con­strued as med­ical advice. If the reader or any other per­son has a med­ical con­cern, he or she should con­sult with an appropriately licensed physi­cian or other health care worker.

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2 Comments to “ Vegetarian Sweet Potato, Corn & Kale Chowder”

  1. Deb says :Reply
    November 7, 2016 at 4:41 pm

    Just made this for supper tonight. It is delicious!

    1. Angela E Watson Robertson says :Reply
      November 7, 2016 at 5:46 pm

      Great! 🙂 It is one of my favorites so I’m so glad you liked it. I’d love to see a photo on facebook. Thanks for the comment! 🙂

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