Sweet Potato, Corn & Kale Chowder
A hearty, flavorful sweet potato, corn, and kale chowder featuring vibrant vegetables and warming spices, perfect for cozy meals and satisfying vegetarians alike.
Ingredients
- 1 tbsp canola oil ⓘ
- 2 carrots, chopped ⓘ
- 1 med. red onion, chopped ⓘ
- 1 stalk celery, chopped ⓘ
- 1 lg. red pepper, seeded and chopped ⓘ
- 1 lg. sweet potato, peeled and chopped ⓘ
- 1 sprig fresh thyme, minced
- 1/2 tsp turmeric ⓘ
- 1 med. tomato, chopped ⓘ
- 5 cups water or vegetable stock ⓘ
- 1 cup corn kernels, fresh or frozen ⓘ
- 3 cups chopped kale leaves, washed and stems removed ⓘ
- salt to taste ⓘ
- white pepper to taste ⓘ
- cayenne pepper to taste ⓘ
Instructions
- In a large pot, heat canola oil over medium-high heat.
- Saute carrots, red onion, celery, red pepper, and sweet potato for 3 minutes.
- Add minced thyme and turmeric; stir to combine with the vegetables.
- Add chopped tomato and water or vegetable stock; bring to a simmer and cook for 20 minutes.
- Add corn kernels and chopped kale; season with salt and white pepper; simmer for 5 minutes.
- Season to taste with cayenne pepper.
- In a small bowl, combine cornstarch with 2 teaspoons cold water to make a slurry.
- Stir the cornstarch mixture into the soup while simmering.
- Continue to stir and simmer for 3 minutes until thickened.
- Remove from heat and stir in chopped parsley.
- Serve the chowder over cooked rice.
- For a thinner soup consistency, add more broth as desired.
Tips & Substitutions
For a creamier texture, consider blending a portion of the chowder before adding the kale and corn. You can substitute butternut squash for sweet potato if desired. Fresh herbs can enhance flavor; try using oregano or basil if thyme is unavailable. If you're looking for a protein boost, adding chickpeas works well. For added heat, increase cayenne pepper according to your taste.
Serving Suggestions
Serve the chowder over cooked rice for a hearty meal, or enjoy it with crusty bread for dipping. A side salad can complement the dish nicely. For a finishing touch, sprinkle fresh parsley on top before serving. This chowder also pairs beautifully with American recipes like cornbread for a comforting dinner.
Storage & Reheating
Leftover chowder can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm it gently on the stove over low heat, adding a splash of vegetable stock or water if it has thickened too much. Avoid boiling to preserve the texture and flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato, Corn & Kale Chowder contains roughly 1332 calories, with 82g protein, 221g carbohydrates, and 45g fat. It is an excellent source of vitamin C (900% of the Daily Value), dietary fiber (452% of the Daily Value), and vitamin A (333% of the Daily Value). Note that it is relatively high in sodium, at 2653mg per serving (115% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this chowder in advance?
Yes, you can prepare the chowder a day ahead. Just store it in the refrigerator and reheat on the stove when ready to serve. The flavors will deepen overnight, making it even tastier.
Is this chowder suitable for vegans?
Absolutely! This Sweet Potato, Corn & Kale Chowder is naturally vegan as it uses vegetable stock and no animal products. It's a delicious option for those following a plant-based diet.
Can I freeze the chowder?
Yes, you can freeze the chowder for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. Thaw in the refrigerator overnight and reheat gently on the stove before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).