Sweet Potato Kale Corn Chowder

I'm totally enjoying all the chill vibes this Sunday, with clouds and rain keeping me inside, and not an item on the agenda today. This is my kind of Sabbath. It's a soup kind of day! My shelves have been looking kind of scarce lately as we approach the end of the month. At first, my situation seemed dire as my eyes scanned the cupboards and fridge realizing that the few ingredients left in them were all random and uncomplimentary, but I am thankful. If it weren't for this situation I found myself in, I would have never discovered the recipe down below that taught me that kale, sweet potato, and corn are indeed complimentary, thanks to Pinterest!

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 Listen, So I'm pretty casual in the kitchen, and most times I follow recipes pretty loosely, especially when I'm like missing half the ingredients. Ya got to do what ya got to do! Below is my adaptation of a recipe calling for many more ingredients then what I had on hand. So if you are in the same boat as me and have landed on this page for the reason that your selection of ingredients is minimal and basic with not much more then a potato, some kale, and some corn, then you're going to love my adaptation, a delicious, abbreviated alternative to the original Pinterest recipe found HERE, which I'm sure is the bomb.dot.com if you have all the ingredients!

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Sweet  Potato  Kale  Corn  Chowder

Yields:

A perfect soup recipe for a lone ranger and single girl like me, only yielding to about 2-3 servings which is awesome! I feel like usually, the soup recipes I find online often yield family-sized portions, leaving me eating soup all month long! No thank you, but if you happen to have double the ingredients on hand and want to make more, you can always double the recipe if you'd like!

Ingredients:

• Sweet potato- 1 large
• Onion powder to taste (about 1 Tsp.)
• Garlic powder to taste (about 1 Tsp.)
• Kale- about 1 handful
• 1 to 1-1/2 cups of corn (I used an 11 oz. can of corn)
• 1-1/2 cups of veggie broth (...But I used chicken and it was just as delicious)
• 1-1/2 cups of water
• a pinch of salt to taste
• a pinch of pepper to taste
• 1/4 Tsp. of cinnamon 
• 2 Tsp. of coconut oil 

Directions:

1. Chop sweet potato up into small cubes


2. Saute the potatoes cubes, onion powder, garlic powder, cinnamon, salt, and pepper in your coconut oil in a pot for a few minutes.


3. Add water and broth, and cook until potatoes are easy to pierce with a fork.


4. Next, puree using an immersion blender or transfer to standing blender. 


What is the difference between a soup and a chowder? FUN FACT:




I used my nutribullet to puree my soup. I tried to give it a quick pulse, a quick zap as not to puree it too much. Needless to say, it did come out a little "soupy" initially, but did thicken up over time.














5. Return to pot, and add kale and corn. Cook until soft.
   


6. Salt and pepper again to taste, and enjoy!
   

Buen Porvecho!

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 ↓ For More Optimistic Reads ↓ 

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Crispy Oven Baked Sweet Potato Fries

I am such a novice when it comes to cooking in the kitchen. With me, nothing too fancy or exceptionally impressive is to be expected. But that is okay. Everyone has got to start somewhere. Today's recipe is a simple, but delicious one! Who wouldn't love cooking some savory summertime sweet potato fries! I always crave french fries in the summer and sweet potato fries are a delicious alternative. Check out the recipe that I used, provided below, but first you have to check out THIS very helpful post which provides excellent tips on how to ensure that your sweet potato fries come out nice and crispy.

Crispy  Oven  Baked   Sweet   Potato  Fries

Ingredients:

• 2 medium sized sweet potatoes
• 2 tbsp. of olive oil
• 1 tsp. Salt
• 1 tsp. Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Paprika
• 1/4 tsp. Cayenne (optional- for a spicy kick!)

Directions:

1. Preheat oven to 450 degrees.
2. Line baking sheet with parchment paper. I have also tried using foil; sometimes when I have neither of those on hand, I just spray the sheet with oil which also suffices.
3. Wash and peel potatoes.
4. Cut potatoes into 1/4''  fries.
5. Put fries into a gallon sized Ziploc bag with oil and all spices EXCEPT SALT, and shake up; Mixing in spices, making sure that all the fries are coated well.
6. Spread fries out evenly on the prepared baking sheet.
7. Bake for 30 minutes, turning fries occasionally. (I just turned them over once at the 15 minute mark ^_^ )
8. Season with salt. Serve. Enjoy.

That knife looking tool with the moose on it is the BEST, most efficient thing I've ever used in my kitchen! I've never seen anything like it, have you? It just appeared in our "gadget drawer" one day. With house mates moving in and out over the years, I never know what belongs to who, or where some of the things in my house even came from, But I LOVE this tool! It is so easy to grip and cuts like no other! It makes cutting my potatoes into fries, a breeze! I use it for all my fruits and vegetables. 

After doing some research I found out it is called a Ulu. Wikapedia describes a Ulu as:

An all-purpose knife traditionally used by Inuit, Yup'ik and Aleut women. It is utilized in applications as diverse as skinning and cleaning animals, cutting a child's hair, cutting food and, if necessary, trimming blocks of snow and ice used to build an igloo.

...Like, Alaskan Eskimos take the credit for this amazing tool! How can I convince you further that you need to get one of these things? As I've shared, my Ulu works great in the kitchen, but how cool is it to know that it can be multi-purposed!

Chop chop chop!

I wanted to make sweet potato fries for my church potluck the other day. I ended up spending nearly 5 hours in the kitchen making 8 batches of sweet potato fries; experimenting with different methods on how to make them come out crispy. I know...I need to get a life. Below are my most favorite discoveries and helpful tips:

•  Soak potatoes in cold water for 45 minutes to an hour before preparing to cook them. This draws out excess starch allowing your fries to cook at the way through better.

• Cutting your fries into equal sizes, and spacing them evenly on your baking sheet will allow them to cook at the same rate.

• Cooking less rather than more, at one time is key! You don't want to overcrowd the poor little sweet potato fries. They need proper space to allow moisture to easily escape and evaporate quickly, otherwise, your fries will steam rather than bake.

• Adding salt to your fries AFTER they've been cooked is better than adding it to them before. Cooking your fries with the salt will draw more moisture from your fries, causing more steam, and jeopardizing their crispiness.

Buena  Suerte & Buen Porvecho!

PS: Affiliate Link Alert! Clicking links may lead me to receive a small commission. Thanks for your Support!  Though featured products in this post are sponsored, they are presented in an honest light based on my genuine choice, preference, and opinions.

^_^
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