Spicy Sweet Potato Corn Kale Chowder

This nourishing soup is fantastic. Rich in color and flavors, it's a sure hit.

8 Cups Chicken broth

1 medium sweet potato, cooked and pureed (no need to peel)

1 t butter

1/4 C chopped cilantro

3 cloves garlic, minced

1 medium onion

1 cup kale, finely chopped

1 1/2 cups chopped (naturally raised) ham

1 1/2 cups corn (frozen okay this time of year)

2 medium carrots, sliced

3 to 4 medium red, gold or purple potatoes, chopped

1 t sage

2 T oregano

pinch of salt and red pepper flakes to taste

Directions

In a large pot, saute onion, garlic, and cilantro in the butter until onion is soft. Add ham and continue to cook about another minute or two. Add broth and the rest of the ingredients. simmer on low until potatoes are fully cooked, approx 20 minutes.

Having a processor was handy (although not necessary) when making this soup. I used the processor to finely chop the cilantro and kale, slice the carrots, and puree the sweet potato.

Remember cooking is an art not a science which means the above ingredients don't need to be exact. Play around, have fun, and eat well.

**I am entering this recipe in a sweet potato cooking contest. Winners will be announced on April 9. I will keep you posted. **