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 flavor.
I think this is definitely going to be one of those soups that we whip up quick 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 Kaleinspired by this recipe
Ingredients1 tbsp olive oil2 shallots, diced3 cloves of garlic, diced1 medium leek, sliced2 sweet potatoes, uniformly cubed 1 small Yukon gold potato, cubed same size as sweet potato 1 1/2 tsp smoked paprika1 tsp saltgenerous cracking of black pepper6 cups water + 1 tsp of Better than Bouillon1 bunch of red kale,* chopped fairly fine2 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
DirectionsIn 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.
