Sunday, May 24, 2020

Sweet Potato Kale Corn Chowder

I'm totally enjoying all the chill vibes this Sunday, with clouds and rain keeping me inside, and not an item on the agenda today. This is my kind of Sabbath. It's a soup kind of day! My shelves have been looking kind of scarce lately as we approach the end of the month. At first, my situation seemed dire as my eyes scanned the cupboards and fridge realizing that the few ingredients left in them were all random and uncomplimentary, but I am thankful. If it weren't for this situation I found myself in, I would have never discovered the recipe down below that taught me that kale, sweet potato, and corn are indeed complimentary, thanks to Pinterest!



 Listen, So I'm pretty casual in the kitchen, and most times I follow recipes pretty loosely, especially when I'm like missing half the ingredients. Ya got to do what ya got to do! Below is my adaptation of a recipe calling for many more ingredients then what I had on hand. So if you are in the same boat as me and have landed on this page for the reason that your selection of ingredients is minimal and basic with not much more then a potato, some kale, and some corn, then you're going to love my adaptation, a delicious, abbreviated alternative to the original Pinterest recipe found HERE, which I'm sure is the if you have all the ingredients!


Sweet  Potato  Kale  Corn  Chowder


A perfect soup recipe for a lone ranger and single girl like me, only yielding to about 2-3 servings which is awesome! I feel like usually, the soup recipes I find online often yield family-sized portions, leaving me eating soup all month long! No thank you, but if you happen to have double the ingredients on hand and want to make more, you can always double the recipe if you'd like!


  • Sweet potato- 1 large
  • Onion powder to taste (about 1 Tsp.)
  • Garlic powder to taste (about 1 Tsp.)
  • Kale- about 1 handful
  • 1 to 1-1/2 cups of corn (I used an 11 oz. can of corn)
  • 1-1/2 cups of veggie broth (...But I used chicken and it was just as delicious)
  • 1-1/2 cups of water
  • a pinch of salt to taste
  • a pinch of pepper to taste
  • 1/4 Tsp. of cinnamon 
  • 2 Tsp. of coconut oil 


  1. Chop sweet potato up into small cubes

  2. Saute the potatoes cubes, onion powder, garlic powder, cinnamon, salt, and pepper in your coconut oil in a pot for a few minutes.

  3. Add water and broth, and cook until potatoes are easy to pierce with a fork.

  4. Next, puree using an immersion blender or transfer to standing blender. 

  5. What is the difference between a soup and a chowder? FUN FACT:
    I used my nutribullet to puree my soup. I tried to give it a quick pulse, a quick zap as not to puree it too much. Needless to say, it did come out a little "soupy" initially, but did thicken up over time.

  6. Return to pot, and add kale and corn. Cook until soft.

  7. Salt and pepper again to taste, and enjoy!

Buen Porvecho!


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