Kale, Corn, and Sweet Potato Chowder

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Total Time
1hr 10mins
30 mins
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.]

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  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.