Description
A simple recipe for a hearty and creamy chowder featuring sweet potatoes and kale.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 2 pounds sweet potatoes, peeled and cubed (about 4 cups)
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk (or heavy cream for non-vegan)
- 1 bunch kale (about 5 cups chopped), stems removed
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (optional thickener)
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add the garlic, smoked paprika, thyme, and nutmeg. Cook for 1 minute until fragrant.
- Add the cubed sweet potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer, covered, for 15 to 20 minutes, or until the sweet potatoes are very tender.
- Remove about 2 cups of the soup mixture and blend until smooth using an immersion blender or standard blender. Return the blended mixture to the pot. This creates the creamy base.
- Stir in the coconut milk or heavy cream. Bring the chowder back to a gentle simmer.
- Add the chopped kale to the pot. Cook for 3 to 5 minutes, stirring occasionally, until the kale wilts to your preference.
- If you prefer a thicker chowder, stir the cornstarch slurry and add it slowly to the simmering soup, stirring constantly until the chowder thickens slightly.
- Season generously with salt and pepper. Serve hot.
Notes
- For a smoky flavor without meat, use smoked paprika as directed.
- If using fresh kale, remove the tough center ribs before chopping.
- To make this recipe vegan, use full-fat coconut milk instead of heavy cream.
- For a smoother texture, mash some of the sweet potatoes against the side of the pot with a spoon before adding the liquid.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 14
- Sodium: 450
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 8
- Protein: 6
- Cholesterol: 0