Creamy Sweet Potato, Corn, and Kale Chowder - New Canaan & Darien Moms

With the cold January temperatures, it is so important to have a go to list of soups to keep you warm and satisfied.  Cat with a K Cooks shares her recipe for a delicious creamy sweet potato corn chowder with kale. Stay warm!

Yield: 4-6 3 cup sweet potato, peeled and cut in 1-inch dice
1 ½ cups fresh or frozen corn
1 yellow onion, diced
3 celery ribs, diced
2 large carrots, peeled and diced
2 cups kale, chopped
3 garlic cloves, minced
3 sprigs fresh thyme
Pinch ground nutmeg
1 bay leaf
6 cups vegetable stock (homemade or low-sodium)
1 cup full fat coconut milk (or heavy cream)
Kosher salt and cracked pepper, to taste
Olive oil, for cooking
2 Tablespoons roasted pumpkin seeds, for garnish Heat 2 Tablespoons of olive oil In a large stock pot set over medium-low heat.
Add the onion, garlic, celery, and carrot along with a big pinch of salt and a few turns of cracked pepper and cook, stirring, until softened (3-5 minutes).
Add nutmeg, leaves from sprigs of thyme, and bay leaf and give it a quick stir.
Stir in the sweet potato and corn, another pinch of salt, then the vegetable stock and bring to a boil.
Reduce to a simmer and cook for 15-20 minutes until the potatoes are fork tender.
Add the kale and cream and simmer for another 5 minutes.
Taste, adjust seasoning if needed.
Remove the bay leaf and spoon into shallow bowls, topping with the roasted pepitas for serving.

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