Name: Sweet Potato, Kale and Corn Chowder
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 Tbsp olive oil; 1 onion, diced; 2 cloves garlic minced; 2 tsp Ras El Hanout; 6 cups diced sweet potato (or butternut squash, peeled, seeds removed and diced ); 4 cups vegetable stock or broth; 3 cups water; 2 cups fresh or frozen corn; 1 bunch of kale, tough stems discarded and chopped (about 8 cups); salt and pepper to taste

This hearty vegetarian chowder takes advantage of all that Fall has to offer. It freezes well, too.

Yields10 Servings

Prep Time15 minsCook Time25 minsTotal Time40 mins

2 Tbsp olive oil

1 onion, diced

2 cloves garlic minced

2 tsp Ras El Hanout

6 cups diced sweet potato (or butternut squash, peeled, seeds removed and diced )

4 cups vegetable stock or broth

3 cups water

2 cups fresh or frozen corn

1 bunch of kale, tough stems discarded and chopped (about 8 cups)

salt and pepper to taste

In a large stockpot, heat the oil over medium heat.

Add onion and cook until soft. Stir in the garlic and ras el hanout.

Add the sweet potato, stock and water. Bring back to a simmer and cook until the squash is almost tender.

Add the corn and half of the kale and simmer for 10 minutes

Using an immersion blender, partially puree the soup.

Add the remaining kale. Simmer a further 10-15 minutes.

Season with salt and pepper to taste.

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CategorySoupCuisineAmericanCooking MethodStovetopTags#butternutsquash, #corn, #kale

Ingredients