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Sweet Potato, Corn, and Kale Chowder

From the book Clean Food by
Serves 6


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 carrots, 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


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

This content is from the book Clean Food by Terry Walters.

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