Sweet Potato, Corn, and Kale Chowder

Wondering what to cook for dinner tonight? I have an idea! My sister, Rachel, gave me Clean Food by Terry Walters, for Christmas several years ago and it has quickly become my favorite cook book. Sidenote: Rachel is a really good gift giver.


I feel strongly that Terry Walters and I would be best friends if we met. The recipes – organized by season! – are the star of Clean Food, but she also drops in bits of wisdom about healthier (cleaner, less toxic, more nourishing) ways to live throughout the book. Her recipes are always interesting, but not technically difficult. It’s worth buying. Plus, she blogs.

I tried out this recipe in an effort to use the kale in the garden and I loved it. As you probably already know, kale is a super nutrient food. It’s full of iron, vitamins K, A, and C, and calcium. It also has anti-inflammatory elements and, due to it’s fiber and sulfur, is a detoxifying food.

Check out this chowder for one way to eat more kale. It stays well in the fridge for several days so it’s a nice pre-made dinner to come home to after work and yoga class.

As always – modifications in italics.

Sweet Potato, Corn, and Kale Chowder
1 T. grapeseed oil (normally, I STRONGLY suggest not substituting grapeseed oil for other oils because grapeseed oil is amazing. in this case, however, if you don’t have grapeseed oil around, just use olive oil.)
1 small onion, diced
3 stalks celery, diced
3 carrots, diced
3 medium sweet potatoes, peeled and diced (I’ve also made this recipe with red or white potatoes when I didn’t have sweet potatoes around.)
3 cups corn, fresh or frozen
2 teaspoon dried thyme
2 cups veggie stock
2 cups rice milk, plus more if needed (you can also use soy milk if you don’t have rice milk around, but rice milk is better)
2 T. cashew butter, dissolved in 1/2 cup hot water
1 bunch of kale, chopped into small pieces
Sea salt and freshly ground black pepper

(The last time I made this I also added 1/4 cup of chopped fresh basil and it was awesome)

In a large pot, sauté onion in oil until soft. Add celery, carrots, sweet potatoes, corn, thyme, and stock. Simmer 5 minutes. Add enough rice milk to cover the vegetables. Bring to a boil, reduce heat, and simmer until vegetables are soft (about 20 minutes). Remove from heat and add dissolved cashew butter. Partially purée using an immersion blender (you’ve got one, right? PEOPLE! get an immersion blender/handheld blender! it will change your life!). Add kale, return to heat, thin to desired consistency with water or stock and cook until kale is tender. Season to taste with sale and pepper and serve. (I added the basil very close to the end.)

This makes a pretty solid 6 servings so have a few friends over and enjoy!

Eat.More.Kale. photo (3)

About susan virginia yoga

Grassroots Organizing Director for UltraViolet (www.weareultraviolet.org) by day, yoga guide, dance partier, and red lentil soup connoisseur by night. Well. Evening. By night, I'm usually asleep.
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One Response to Sweet Potato, Corn, and Kale Chowder

  1. Pingback: Tamarind Lentils | susan virginia yoga

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