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Corn, Kale and Sweet Potato Chowder
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

Chef John Nowakowski
Chef John Nowakowski

Chef John Nowakowski began his culinary career in 1978 at age 21, and at the age of 24 became the youngest Executive Chef for all of Marriott’s hotels and resorts. He began his “healthy cooking” career at Pi’s Place Restaurant in Miami. His “Heart Healthy” menu showed thousands of guests how delicious healthy food can taste. Pi’s Place went on to win the “Best Restaurant” award in downtown Miami in successive years. Since 1995 John has been the Executive Chef and health lecturer at the Regency Health Spa in Hollywood, Florida. His healthy vegan fare has been enjoyed by thousands of guests who have lost weight and learned how to apply the hygienic lifestyle upon their return home.

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