Sweet Potato, Corn and Kale Chowder {Recipe}


I have the perfect meal to share today for these chilly days we have been having! This recipe is from Terry Walters, author of best-selling cookbook Clean Food. Walters says the chowder “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.”


  • 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


In large pot over medium heat, sauté 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 the vegetables. Bring to boil, reduce heat and simmer until vegetables are soft (about 20 minutes). Remove from heat and add dissolved cashew butter. Partially purée using a 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.


(Disclosure: This post is not compensated but the recipe and image were provided by Terry Walters, the author of this recipe.)

5 thoughts on “Sweet Potato, Corn and Kale Chowder {Recipe}”

  1. Pingback: makingtimeformommy

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.