Terry Walters’ Sweet Potato, Corn, and Kale Chowder

When I prepare dinner, I try to make sure there’s something for everyone. This chowder accomplishes that in one pot and is a colorful variation on an old favorite. It cooks up quickly and provides a balanced meal, rich in nutrients, all in one satisfying bowl.

Sweet Potato, Corn, and Kale Chowder
(Makes 6 servings)

Ingredients

• 1 tablespoon grapeseed oil
• 1 small onion, diced
• 3 stalks celery, diced
• 3 carrots, diced
• 3 medium sweet potatoes, 
peeled and diced
• 3 cups corn, fresh or frozen
• 2 teaspoons dried thyme
• 2 cups vegetable stock
• 2 cups rice milk, plus more 
if needed
• 2 tablespoons cashew butter, 
dissolved in ¼ cup hot water
• 1 bunch kale, chopped into 
small pieces
• Water or stock as needed
• Sea salt and freshly ground black 
pepper

Directions

1. In large pot over medium heat, sauté onion in oil until soft (about 3 minutes).
2. Add celery, carrots, sweet potatoes, corn, thyme, and stock and simmer 5 minutes.
3. Add enough rice milk to cover vegetables.
4. Bring to boil, reduce heat and simmer until vegetables are soft (about 20 minutes).
5. Remove from heat, and add dissolved cashew butter. Partially puree using handheld blender.
6. Add kale, return to heat, thin with water or stock to achieve desired consistency, and cook until kale is tender.
7. Season to taste with salt and pepper, and serve.

Reprinted with permission from Clean Food, Revised Edition © 2010 by Terry Walters, Sterling Epicure, an imprint of Sterling Publishing Co. Inc., Photography by Gentl & Hyers.