Best 4 Sweet Potato Corn And Kale Chowder Recipes

Immerse yourself in the flavors of autumn with a comforting and delectable sweet potato corn and kale chowder. This hearty and wholesome dish combines the natural sweetness of sweet potatoes, the subtle crunch of corn, and the earthy goodness of kale. A creamy broth envelops these ingredients, creating a symphony of flavors that will warm your soul from the inside out. With its vibrant colors and textures, this chowder is a feast for both the eyes and the taste buds. Whether you're looking for a cozy meal to nourish your family on a chilly evening or a flavorful vegetarian alternative for your next gathering, this sweet potato corn and kale chowder is sure to impress.

Here are our top 4 tried and tested recipes!

SWEET POTATO AND CORN CHOWDER

Sweet Potato and Corn Chowder image

Provided by Geoffrey Zakarian

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons unsalted butter
4 slices thick-cut bacon, cut into a small dice
2 cups diced peeled sweet potato
2 medium shallots, sliced
2 cloves garlic, chopped
1 small red bell pepper, diced
3 sprigs fresh thyme
1 sprig fresh sage
1 bay leaf
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
2 teaspoons yellow curry powder
One 15-ounce can corn, drained
2 cups chicken stock
1 cup heavy cream
1 tablespoon sherry vinegar
1/4 cup minced chives

Steps:

In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot.
In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.
Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.
Plate into individual bowls and garnish with the crispy bacon and chives.

SWEET POTATO, CORN, AND KALE CHOWDER RECIPE - (4.5/5)

Sweet Potato, Corn, and Kale Chowder Recipe - (4.5/5) image

Provided by á-4939

Number Of Ingredients 13

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 1/4 cup hot water
1 bunch kale, chopped into small pieces
Water or stock as needed
Sea salt and freshly ground black pepper

Steps:

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

SWEET POTATO-CORN CHOWDER

Sweet Potato-Corn Chowder image

A delicious, hearty fall soup with sweet potatoes and corn mixed with a variety of other ingredients. Fully vegetarian and definitely won't disappoint!

Provided by Ashley Rose

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h55m

Yield 6

Number Of Ingredients 17

Ingredients

4 sweet potatoes
2 tablespoons butter
2 carrots, peeled and diced
2 ribs celery, chopped
½ large sweet onion (such as Vidalia®), diced
2 cloves garlic, chopped
5 cups vegetable stock
1 ⅓ cups light cream
1 (11 ounce) can creamed corn
3 tablespoons brown sugar
½ tablespoon ground coriander
1 teaspoon crushed red pepper flakes
½ teaspoon soy sauce
½ teaspoon red wine vinegar
½ teaspoon ground ginger
1 (10 ounce) can whole kernel corn, drained
salt and ground black pepper to taste

Steps:

Dice 1 1/2 sweet potatoes and roughly chop the remaining 2 1/2.
Place diced sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until barely tender, 8 to 10 minutes. Drain.
Melt butter in a large stockpot over medium heat. Add carrots, celery, onion, and garlic; cook and stir 5 minutes. Add roughly chopped sweet potatoes and cook 10 minutes more.
Add vegetable stock to the stockpot with the vegetables and bring to a boil. Cook for 2 minutes and reduce heat to a simmer. Cook until sweet potatoes are fork-tender, 30 to 35 minutes.
Mix cream, 1/2 the creamed corn, brown sugar, coriander, red pepper flakes, soy sauce, vinegar, and ginger into the stockpot. Simmer soup for 5 minutes.
Puree soup using an immersion blender. Stir in remaining creamed corn, reserved boiled sweet potatoes, and whole kernel corn. Simmer soup 20 minutes more, stirring a few times. Remove from heat; season with salt and pepper.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 42.4 g, Cholesterol 69.1 mg, Fat 21.6 g, Fiber 5.4 g, Protein 5 g, SaturatedFat 12.9 g, Sodium 558.5 mg, Sugar 14.5 g

KALE, CORN, AND SWEET POTATO CHOWDER

Kale, Corn, and Sweet Potato Chowder image

Kale provides a striking contrast to the smooth consistency of this hearty and satisfying chowder. [This recipe is not one of my creations.]

Provided by Resilient

Categories Chowders

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon canola oil
1 large sweet potato, peeled and chopped
1 large red pepper, seeded and chopped
1 stalk celery, chopped
1 medium red onion, chopped
2 medium carrots, chopped
1 sprig fresh thyme, minced
5 cups vegetable stock or 5 cups cold water
1 medium tomatoes, chopped
1 cup fresh corn kernels or 1 cup frozen corn kernels
3 cups chopped kale leaves, heavy stems removed and washed
sea salt
fresh ground white pepper
cayenne pepper
1 tablespoon cornstarch
1/2 cup chopped parsley
1/2 cup cashew pieces

Steps:

Heat the canola oil over medium-high heat in a large pot.
For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
Thoroughly combine the thyme and tumeric with the vegetables.
Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
Add desired amount of cayenne pepper.
In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.

Nutrition Facts : Calories 178.3, Fat 8.4, SaturatedFat 1.3, Sodium 56.4, Carbohydrate 24.3, Fiber 4.3, Sugar 5.9, Protein 5

Tips:

For a creamier chowder, use heavy cream instead of milk.
Add a teaspoon of smoked paprika for a smoky flavor.
If you don't have fresh kale, you can use baby spinach instead.
To make the chowder ahead of time, cook it according to the recipe and then let it cool completely. Store the chowder in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the chowder over medium heat until warmed through.
Serve the chowder with a side of crusty bread or crackers.

Conclusion:

This sweet potato, corn, and kale chowder is a delicious and hearty meal that's perfect for a cold day. It's packed with vegetables and lean protein, making it a healthy choice too. So next time you're looking for a comforting and satisfying soup, give this chowder a try.