Sweet Potato Corn Chowder with Red Kale





This soup is really good! Actually it's delicious. It's got a lot of goodies in it so you feel good eating it, too. Despite all the good-for-you ingredients, it really tastes like a traditional corn chowder, but really it tastes better because it has lots of flavour.





I think this is definitely going to be one of those soups that we whip up quite a bit. It doesn't have too many ingredients plus they're easy to find ingredients plus they're so wholesome. Basically, this soup is doubleplusgood.





Sweet Potato Corn Chowder with Red Kale

inspired by this recipe





Ingredients

1 tbsp olive oil

2 shallots, diced

3 cloves of garlic, diced

1 medium leek, sliced

2 sweet potatoes, uniformly cubed

1 small Yukon gold potato, cubed same size as sweet potato

1 1/2 tsp smoked paprika

1 tsp salt

generous cracking of black pepper

6 cups water + 1 tsp of Better than Bouillon

1 bunch of red kale,* chopped fairly fine

2 cups of corn





*I chopped all of the kale but only ended up using about 3/4 of it because I didn't want this becoming a kale soup so you can add how much you'd like of the kale





Directions

In a large soup pot add olive oil and heat over medium heat. Once the oil is hot add shallots and cook until translucent. Next, add the garlic and leek; cook until softened. Then, add in the potatoes. Give it a stir, add the paprika, salt, and pepper. Cook for about 3 minutes. Pour in the liquid and bring to a slow boil. Keep it boiling until the taters are easily pierced. Turn off the heat. Remove the pot from the stove top and pulse everything with an immersion blender or in a blender. Once everything smooth or as smooth as you want it, return the pot to the stove this time on med-low heat. Add the kale and corn. Stir it about and make sure the corn is warmed through and the kale a bit wilted before serving.



