Corn, Kale and Sweet Potato Chowder

This hearty chowder can be served as an appetizer soup or as the main dish itself.

6 cups water

2 large sweet potatoes, peeled and sliced ¼ inch thick

2 carrots, peeled and sliced

1 medium yellow onion, diced

1 tablespoon minced garlic

2 tablespoons white or yellow miso

dash of cayenne pepper

dash of nutmeg

dash of cinnamon

1½ cups fresh kale, chopped

1½ cups corn kernels, fresh or frozen

½ cup soy creamer

¼ cup vanilla soy creamer

1. Bring the water to a boil. Add the potatoes, carrots, onions and garlic, and simmer until the potatoes are tender, about 15-20 minutes.

2. Place several cups of the cooked vegetables and some of the broth into a blender with the miso, cayenne pepper, cinnamon and nutmeg, and puree until creamy.

3. Fold in the kale and corn, and simmer until the kale is just tender.

4. Whip in the soy creamers, adjust the spices to taste, and serve hot.   

Serves: 4-6