Sweet Potato Chowder

I intended to post this recipe on Monday to help you prepare for the Polar Vortex we are experiencing in Charlotte and all over the East Coast, however…I gave myself a corneal abrasion at work making a folder. What a delightful Monday.  But today, I am back in action and bring you this wonderful chowder! This dairy free soup is subtly sweet, full of Vitamin A, Vitamin C, fiber and protein!

Sweet Potato, Kale, Corn and Chicken Sausage Chowder 

Recipe inspired by a House in the Hills

INGREDIENTS:

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2 medium sweet potatoes, cut into 1 inch cubes

1 lb chicken sausage (removed from casings, chopped and sautéed)

2 shallots, diced

1 medium leek, cleaned and sliced

1 bunch of curly kale, chopped

3 cups of frozen or fresh corn

3 cloves of garlic

3 cups of  vegetable broth

3 cups of water

1/4 teaspoon sea salt (more to taste)

1/4 teaspoon black pepper

1/2 teaspoon cinnamon

1 tablespoon extra virgin olive oil

METHOD:

In a large pot, saute diced shallot in olive oil until translucent.

Add chopped garlic, sweet potatoes, cinnamon, and salt and pepper

Add broth and water and cook on high heat until potatoes are easily pierced with a fork.

Add leeks and cook for 2 more minutes

Let soup cool off a bit and purée in small batches in a blender or immersion blender if you have one!

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Return soup to pot. Add chicken sausage and kale.  Allow kale to wilt before serving.

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Serve with toasty bread or pita points!

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*TLO tip: I puréed 1 cup of the corn with the sweet potatoes and broth to add extra creaminess!

Stay warm, full and healthy!

-The Lady Olive

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