This comforting, veggie-filled soup comes together quickly, in about a half hour. Plus, it uses long lasting root vegetables (sweet potatoes and carrots) and some frozen corn, making it a perfect end of week, pre-grocery shop meal. Thanks to our food contributor CatwithaK Cooks for sharing this winner!
Creamy Sweet Potato, Corn, and Kale Chowder
3 cup sweet potato, peeled and cut in 1-inch dice
1 1⁄2 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.
This easy potato dish is just a little bit of an upgrade on classic roast potatoes. Use it to introduce picky eaters to new flavors, or for your next dinner party. Thanks to our food contributor CatwithaK Cooks for sharing this go-to recipe!
Hasselback Potato Skillet with Mustard Garlic Butter + Chives
6 Yukon Gold potatoes (any long and narrow waxy heirloom will work) and up to 8, based on skillet size, scrubbed clean
6 tablespoons unsalted butter, melted
2 teaspoons Dijon mustard
4 garlic cloves, minced
4 tablespoons finely minced chives
1 pinch Salt and pepper, to taste
Preheat oven to 425oF.
- Slice one thin layer, lengthwise, off the bottom of each potato to allow them to lay flat.
- Place a potato flat side-down and use a sharp knife to make slices that are about 1/8-inch apart; slice into the potato but not completely through it — the slices should stay connected at the bottom.
- Carefully fan out the sliced pieces without breaking them apart. Repeat with each potato.
In a small mixing bowl, combine the melted butter, mustard, 3 Tablespoons of the chives, and garlic. Set aside.
- Using a pastry brush, brush the bottom of a large oven-safe skillet with the mustard butter. Place the potatoes in the skillet and brush the outside and inside of each potato with the butter mixture. Be generous. Sprinkle with salt and pepper to taste.
- Bake for about an hour, until tender on the inside and golden on the outside — basting the potatoes every 15 minutes with the remaining mustard butter.
- Sprinkle with the remaining Tablespoon of chives and serve.