Kale, Corn, and Sweet Potato Chowder

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

Kale provides a striking contrast to the smooth consistency of this hearty and satisfying chowder. [This recipe is not one of my creations.]

Ingredients Nutrition


  1. Heat the canola oil over medium-high heat in a large pot.
  2. For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
  3. Thoroughly combine the thyme and tumeric with the vegetables.
  4. Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
  5. Add desired amount of cayenne pepper.
  6. In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
  7. When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.
Most Helpful

4 5

Yummy. I enjoyed the flavors of this soup but I did play with it a bit. I thought the recipe was a little hard to understand and didn't seem complete, so I just made it up as I went along.

4 5

DH and I differed on how to rate this one, as I enjoyed it and he thought it was just average. Cooking times need to be much longer, as the time listed in the recipe is not long enough to soften carrots and potatoes. I added the broth and brought the whole thing to a decent boil for a few minutes before simmering, which worked out fine. I omitted the oil as well and just sauteed the veggies in cooking spray. I also used dried thyme and parsely, in the appropriate proportions. Finally, the recipe instructions mention turmeric but there isn't any in the ingredient list...I just skipped it. All that said, thanks for a new way to use sweet potatoes (a favorite) and kale, which I'm trying to get into our diets more!