Rosemary Sweet Potato Chowder

With the cold weather upon us across the country, what better meal is there than a bowl of cozy chowder? Rosemary Sweet Potato Chowder will definitely fit the bill during this cold spell. My sister actually found this recipe on Clean Neat Guide and made the chowder for both of us. Thanks, Glenna! (Note: The original recipe came from Liz Moody.)

Rosemary Sweet Potato Chowder 

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1-inch chunks (about 5-6 cups chopped)
• 1 large yellow onion, diced
• 1 can coconut milk (full fat or low)
• 2 cups vegetable broth
• 1 tablespoon fresh rosemary, chopped and stems removed 
• 1 bunch curly kale, torn into bite-sized pieces
• 4 cloves garlic, minced
• Zest and juice of 1/2 orange 
• Olive oil and fine grain sea salt, to cook

Directions:

1. Warm a large pot over medium-high heat. 
2. Add a drizzle of olive oil, sweet potatoes, onion, and a generous pinch of salt.
3. Cook until brown. Then add coconut milk, vegetable broth, and rosemary.
4. Simmer for 20 minutes, then mash up a bit with a wooden spoon or a potato masher to get a chowder-like texture.
5. Add kale, garlic, orange juice, and zest. Cook until kale is wilted, about 3-4 minutes.
6. Makes 2 large or 4 small servings.

This recipe is easily-made, and all of the ingredients are so healthy. Rosemary Sweet Potato Chowder is a wonderful recipe to make post-holiday season because it tastes delicious and it has many needed nutrients. 

I hope you will make Rosemary Sweet Potato Chowder. Enjoy!