kale and sweet potato clam chowder

I've only had chowder two other times before this and it was the creamy, loads of bacon and carbs kind. All the delicious stuff right? Well this time using milk instead of cream and more sweet potatoes then the mighty white to make a much more lighter healthier version. One that doesn't sacrifice flavor or all the things that make chowder, chowder.

CLAM CHOWDER WITH KALE AND SWEET POTATO
(LACTOSE FREE)

2 pounds small hard-shelled clams, scrubbed
2 slices smoked bacon, chopped
3 cloves garlic, minced
1 onion, chopped
1 cup corn kernels, from 2 cobs or 1 cup frozen
1 large handful of kale, rinsed and chopped
1 celery stock, chopped
2 1⁄2 cups vegetable or seafood stock, low or no-sodium
2 1⁄2 cups Natrel lactose free milk
1 1⁄2 cups sweet potato, chopped into 1inch chunks
1 cup mini-red potatoes, quartered
2 tbsp fresh thyme, chopped
1⁄4 tsp cayenne pepper
juice of one lemon
1 large tomato, seeded and diced
1⁄4 bunch scallions, sliced
2 tbsp all-purpose flour
2 tbsp fresh chopped parsley or dill
1 tbsp fresh chopped chives
sea salt and fresh cracked pepper to taste

Preparation:

In a small saucepan over high heat boil the sweet potato and red potato until cooked half way.
Preheat a large stockpot over medium high heat, add the bacon and cook until almost crispy. Add the garlic, onion, corn, celery and kale. Continue to cook for several minutes. Add the flour to the milk and combine. Add the broth, milk-flour mixture both potatoes, herbs and spices. Bring ingredients to a simmer then add the clams. Continue to cook until the clams start to open. Add the tomatoes and lemon juice and season with salt and pepper to taste.
When the clams have opened all the way, the chowder is ready to serve.

Serves 4-6

PS. My man loved it. I was lucky if I was even able to get a second helping!

Happy Weekend everyone!

Photography and styling by Ashley Colbourne