Corn, Kale and Sweet Potato Chowder

John Nowakowski, Executive Chef, Regency Spa & Resort, Hallandale, Fla.

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

Chef’s Note: This is a hearty chowder that can be served as an appetizer soup, or as a dinner itself.

Yield: Serves 8

Amt    Ingredient
1½ qts.    distilled water
2    large sweet potatoes, peeled
       and sliced ¼-inch thick
2    carrots, peeled and sliced
1    medium yellow onion, diced
1 tbsp.    minced garlic
2 tbsp.    white or yellow miso
1½ cups    fresh kale, chopped
1½ cups    corn kernels (fresh is preferred,
       but frozen OK)
½ cup    soy creamer
1/4 cup    vanilla creamer
dash    cayenne pepper
dash    nutmeg
dash    cinnamon

Procedure:
• Bring water to a boil. Add potatoes, carrots, onions and garlic, and simmer until the potatoes are tender (about 15 to 20 minutes).
• Place several cups of the cooked vegetables and some of the broth in blender with the miso, cayenne pepper,     cinnamon and nutmeg, and puree until creamy.
• Fold in the kale and corn and simmer until the kale is just tender. Whip in the soy creamers, adjust spices to taste, and serve hot.