Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Corn, Kale and Sweet Potato Chowder

Soup - Chowder - -

INGREDIENTS

1 cup each diced carrot, celery, onion, tomato and sweet potato
1/2 cup each red and green capsicum
6 ears fresh corn off the cob (or approx 2 cups frozen)
3 liters vegetable stock
1 teaspoon dried thyme
3 bay leaves
1 tablespoon sea salt (or to taste)
1 teaspoon black pepper (or to taste)
1 teaspoon hot pepper sauce (or to taste)
1/2 cup corn starch blended with 1/3 cup water
225 grams / 1/2 pounds chopped fresh kale

METHOD

Place all vegetables except kale in large stock pot. Add the vegetable stock and bring to a boil. Then lower heat to maintain a simmer. Add thyme and bay leaves.

When vegetables are almost tender (about 40 min) increase the heat to medium and thicken with corn starch mixture (add slowly while stirring). Stir in the kale. Then add salt, pepper and hot sauce and cook until the kale is wilted.

NOTES

Serves: 10

Freezes well.

Not only are the colors in this soup beautiful, it is downright delicious! Enjoy!

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