Creamy Sweet Potato, Corn, and Kale Chowder! | South Austin Moms

 

 

This comforting, veggie-filled soup comes together quickly, in about a half hour. Plus, it uses long lasting root vegetables (sweet potatoes and carrots) and some frozen corn, making it a perfect end of week, pre-grocery shop meal. Thanks to our food contributor CatwithaK Cooks for sharing this winner!

 

 

Creamy Sweet Potato, Corn, and Kale Chowder

Yield: 4-6

3 cup sweet potato, peeled and cut in 1-inch dice
1 1⁄2 cups fresh or frozen corn
1 yellow onion, diced
3 celery ribs, diced
2 large carrots, peeled and diced 2 cups kale, chopped
3 garlic cloves, minced
3 sprigs fresh thyme
Pinch ground nutmeg
1 bay leaf
6 cups vegetable stock (homemade or low-sodium)
1 cup full fat coconut milk (or heavy cream)
Kosher salt and cracked pepper, to taste
Olive oil, for cooking
2 Tablespoons roasted pumpkin seeds, for garnish

 

  1. Heat 2 Tablespoons of olive oil In a large stock pot set over medium-low heat.
  2. Add the onion, garlic, celery, and carrot along with a big pinch of salt and a few turns of cracked pepper and cook, stirring, until softened (3-5 minutes).
  3. Add nutmeg, leaves from sprigs of thyme, and bay leaf and give it a quick stir.
  4. Stir in the sweet potato and corn, another pinch of salt, then the vegetable stock and bring to a boil.
  5. Reduce to a simmer and cook for 15-20 minutes until the potatoes are fork tender.
  6. Add the kale and cream and simmer for another 5 minutes.
  7. Taste, adjust seasoning if needed.
  8. Remove the bay leaf and spoon into shallow bowls, topping with the roasted pepitas for serving.

 

This story originally appeared on The Local Moms Network.

Subscribe to our Mailing List

Stay up-to-date with what is happening in-and-around South Austin, TX