Sweet Potato, Corn and Kale Chowder. Rich & Healthy.
I got inspiration to cook this chowder after my recent visits to the Wholefoods store. I consider this store to be one of the best alternatives to fast food. I love their atmosphere. You can always order some soup and sit at the cafe area watching people. There is a different crowd there. You may recognize numerous hippies, hipsters, vegans or vegetarians, and just more health conscious people among its frequent visitors. I truly enjoy sitting there and sipping my soup, while watching flamboyant visitors passing by.
You might have noticed, I am a Soup Evangelist. You can find one of my signature soup recipes posted earlier here. I believe in the power of soup, its healing properties and its all-purpose nature. So, when I first discovered a potato, kale and corn chowder in Wholefoods, I could not just pass by. I read the ingredients on the little tag, and they seemed more or less trustworthy. Then I became addicted. I was initially drawn by its bright yellow color. This color has a special meaning in food industry. Many cafes, restaurants or fast food chains use this color in their interior or logo to attract visitors. The color yellow means joy, happiness and optimism. Its meanings can vary depending on culture and circumstances. You may find some interesting facts about the color yellow here. I cannot resist healthy meals when they are yellow. Naturally yellow foods are corn, turmeric, melons, yellow squash, yellow apples, yellow peppers, bananas, lemons, onion, yellow potatoes, yellow tomatoes, pineapple, yellow pears… It is indeed the color of food!
Let’s get back to our soup. Soup or chowder, it does not matter too much, as long as it is warm, fresh and rich. So, here is my recipe, which I tried to reproduce from the Wholefood’s recipe. Guess what? As usual, mine turned out unsurpassedly delicious! It is easy to cook. You will need a food processor, as you will need to process cashews and some veggies. I partially blended the chowder, partially kept the chunks. The bright yellow color with no artificial ingredients will truly amaze you and those you would treat.
- 1 large sweet potato, cooked and later mashed in a food processor.
- 1 – 1 1/2 cup organic corn (I used canned one for convenience, but for richer taste you may cook corn on the cobs, then peel them).
- 3 cups organic kale leaves (cut them into pieces, remove the stems in the middle).
- 2 large organic carrots, chopped (see how used baby carrots instead).
- 2-3 stalks organic celery, chopped.
- 1 large sweet red bell pepper, cored, seeded and chopped.
- 1 medium red or white organic onion, or 1/2 large onion, chopped.
- 1/2 cup raw cashews, blended in a food processor.
- 1/2 cup fresh chopped organic parsley.
- spices to taste: 1/2 teaspoon ground turmeric, black or white ground pepper, salt, thyme, ground paprika, ground Cayenne pepper.
- around 5 3/4 cups filtered boiled hot water, divided. Use less water for thicker chowder, more water for more watery chowder.
Wash all veggies and peel sweet potato. Cut the potato into chunks as you would do for making mashed potatoes. Set it to boil in filtered water (25-30 minutes until it gets cooked).
While sweet potato is cooking, sautee onion, carrots, sweet red pepper and celery. I use grapeseed oil, which I normally buy from Nutrition S’Mart.
Place cashews into a food processor and use the setting ‘food processor’. You should use the metal blade cup (with two curved blades).
By that time the potato should be cooked. Take it out of the pot, add it to the food processor and process it.
Meanwhile add kale to the main pot and pour in 4 cups of hot boiled water (adjust amount for desired thickness). The sauteed veggies should get softened by then, so you can divide them into two parts. Add one part straight to the main pot. Use the other part in the food processor.
Measure sweet corn and lightly sautee (or warm it up) on the frying pan. Add part of it to the main pot and part of it to the food processor.
Add salt and some spices like turmeric powder, ground black pepper, ground Cayenne pepper, and paprika. Stir it slowly. Taste the mixture to determine if more spices are needed. The chowder should simmer for a few minutes. Do not overcook it. At the end add some freshly chopped parsley.
This particular chowder is non-dairy and vegan, it just came out this way. The best thing about this chowder is that it can be tailored to your dietary needs. Serve with bagel chips, crackers or croutons. Or just sprinkle some fresh herbs like parsley on top. Enjoy! I will be happy to know how it comes out, when you cook it in your kitchen. Please share your feedback with us! Thank you!
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