The Amateur Expert
Sharing My Experiences, Activities, Ideas, Thoughts & Tips
Pages Menu
Categories Menu

Posted by on Jan 23, 2013 | 0 comments

Sweet Potato, Corn and Kale Chowder. Rich & Healthy.

Sweet Potato, Corn and Kale Chowder. Rich & Healthy.

IMG_7588

 

In Aztec culture, yellow symbolized food because it was the color of corn, the primary food of the Aztec people.

 

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.

Ingredients:

– 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.

Directions:

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).

One large sweet potato, washed, peeled and cut.

One large sweet potato, washed, peeled and cut.

Wash kale, remove stems, cut into medium pieces.

Wash kale, remove stems, cut into medium pieces.

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.

Cut celery.

Cut celery.

Cut sweet red pepper.

Cut sweet red pepper.

Estimating 2 large carrots out of small baby carrots

Estimating 2 large carrots out of small baby carrots.

Cut carrots.

Cut carrots.

Cut onion.

Cut onion.

Sautee carrots, peppers, onions and celery.

Sautee carrots, peppers, onions and celery. Stir veggies frequently and add more grapeseed oil if necessary.

Place cashews into a food processor and use the setting ‘food processor’. You should use the metal blade cup (with two curved blades).

IMG_7558

Measure cashews.

Process cashews in a food processor.

Process cashews in a food processor.

By that time the potato should be cooked. Take it out of the pot, add it to the food processor and process it.

Add cooked sweet potato to the food processor.

Add cooked sweet potato to the food processor.

Sweet potato and cashews are processed in a food processor/blender.

Sweet potato and cashews are processed in a food processor/blender.

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.

Adding sauteed veggies and processed cooked sweet potato and cashews to the main pot.

Adding sauteed veggies and processed cooked sweet potato and cashews to the main pot.

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.

IMG_7567

IMG_7568

Oh, so yellow!:-)

Oh, so yellow!:-)

Processing some corn and some sauteed veggies.

Processing some corn and some sauteed veggies.

Corn and some sauteed veggies added to the main pot.

Corn and some sauteed veggies added to the main pot.

Add 1/2 teaspoon turmeric powder.

Add 1/2 teaspoon turmeric powder. Spices like that are very affordable from the ethnic (Indian or oriental) stores.

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.

Turmeric, Cayenne pepper, black pepper, paprika, fresh parsley and salt.

Turmeric, Cayenne pepper, black pepper, paprika, fresh parsley and salt.
You may also add some thyme.

You may also add some thyme.

Serve while hot. Enjoy with fresh parsley or croutons or both.

Serve while hot. Enjoy with fresh parsley or croutons or both.

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!

0-The_Amateur_Expert_Logo_Final-psd

 

Share and Enjoy

Post a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

CommentLuv badge

Copyright ® 2014  www.theamateurexpert.com  All Rights Reserved.

Terms of Use | Privacy Policy | Disclaimer | Affiliate Disclosure