Kale Chipotle Corn Chowder

By Sara Strother


Olive oil

1 delicata squash, peeled, seeded, chopped

1 lg. sweet potato, chopped (leave peal on if organic)

3 ribs of celery, sliced thin

1 small yellow onion, diced

5-6 mushrooms, sliced

3 cloves of garlic, minced

1/3 c. Frontera Spanish Olive Salsa (you won’t regret having some salsa left over because this kind is “aum”azing.)

1 T fresh thyme

4 c. vegetable broth or water (No broth on hand? Soak dry shiitakes
in water and it’s better than just water.)

1 bay leaf

2 dry chipotle chilies

1 c. plain, unsweetened almond milk (props if you make your own)

16 oz bag organic, GMO-free sweet yellow corn

6 ribs of Dino kale (Lacinato), minced

2 T tamari or shoyu

2 tsp sea salt + extra for sqash and sweet potatoes


1 T nutritional yeast

Preheat oven to 425 degrees. Spray a baking sheet with olive oil and toss in delicata squash and sweet potatoes. Sprinkle with salt, pepper and drizzle with a little bit of olive oil. Roast at 425 degrees for 20 minutes uncovered. Stir, roast another 20 minutes and then set aside.

In a medium sized soup pot heat olive oil over medium heat. Add celery, mushrooms and onion with a pinch of sea salt. This will bring out the onion’s natural sweetness. Saute until fragrant then add the garlic, salsa, thyme and stir over heat for a few more minutes. Then add vegetable stock, bay, chipotles, almond milk and corn. Bring to a boil and then lower.

Remove bay leaf and chipotle chilies and set aside. With an immersion blender whiz your soup to a thick slurry. If you don’t have an immersion blender…go get one. For the love of Gandhi! It’s soup season and transferring hot soup to a blender and back to the pot is messy, potential for a burned foot (if you are clumsy like me) and makes for large appliance cleaning.

Once blended, leaving some corn chunks intact, put the bay and chipotle back in. Then add the kale, reserved squash and sweet potato, tamari, sea salt, pepper to taste, and nutritional yeast. Bring back to a boil. Then lower to low and let flavors blend another 10 minutes.

Done. Boom. Enjoy. It’s easy and baby approved. Just don’t eat the chipotle or bay leaf.



Known for her attention to detail, challenging practices and poetic integration of yoga philosophy, Sara provides students with a rich experience for growth physically and mentally. There is always an aim for movement in class; be it a pinnacle pose, working a key action, or contemplating a specific theme.  Check her out on yogavibes.com or in Chicago at yogaview.  Sara has been a committed student to yoga since 1999.  She holds teaching certifications since 2004 and continually studies under Noah Maze of YogaMaze and local Iyengar teachers.  She’s a mother, a hiker, and a plant-based dynamo in the kitchen. Visit Sara at abalancedpractice.com


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