When I prepare dinner, I try to make sure there’s something for everyone. This chowder accomplishes that in one pot and 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||Tbsp. grapeseed oil|
|1||small onion, diced|
|3||stalks celery, diced|
|3||medium sweet potatoes, peeled and diced|
|3||cups corn, fresh or frozen|
|2||tsp. dried thyme|
|2||cups vegetable stock|
|2||cups rice milk, plus more if needed|
|2||Tbsp. cashew butter, dissolved in ¼ cup hot water|
|1||bunch kale, chopped into small pieces|
|~||Sea salt and freshly ground black pepper|
This content is from the book Clean Food by Terry Walters.
Most of the time with cooking and eating, the rules are clear.
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