Kale Corn And Sweet Potato Chowder Recipes

VEGAN SWEET POTATO CORN CHOWDER

Steps:

• Add the onion, garlic and celery to a soup pot with a splash of water or vegetable broth. Cook for 5 minutes until starting to soften.
• Add the sweet potato and broth, bring to a light simmer and cook for 7-8 minutes.
• Add the rest of the ingredients and simmer lightly for another 5-10 minutes until the sweet potato is easily pierced with a fork.
• Carefully scoop about 2/3 of the soup into a blender. Blend until smooth and creamy. Mke sure you allow the steam to escape while blending. Pour the blended portion back into the pot with the unblended soup and stir to combine.
• Season with salt and pepper and serve right away.

KALE, CORN, AND SWEET POTATO CHOWDER

Steps:

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

SWEET POTATO AND CORN CHOWDER

Steps:

• In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
• In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
• Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
• Plate into individual bowls and garnish with the crispy bacon and chives.

SWEET POTATO, CORN, AND KALE CHOWDER RECIPE - (4.5/5)

Steps:

• In a large pot over medium heat, saute the onion in oil until soft, about 3 minutes. Add celery, carrots, sweet potatoes, corn, thyme, and stock and simmer 5 minutes. Add enough rice milk to cover 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 puree using handheld blender. Add kale, return to heat, thin with water or stock to achieve desired consistency, and cook until kale is tender. Season to taste with salt and pepper and serve.

FRESH CORN & POTATO CHOWDER

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir 2-4 minutes or until tender. Add potatoes, corn, broth, 1 cup cream, green onions, salt and pepper; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until potatoes are tender., In a small bowl, mix flour and remaining cream until smooth; stir into soup. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Stir in parsley.