Clam Chowder with Kale and Sweet Potato
- In a small saucepan over high heat, boil the sweet potato and red potato until half cooked.
- Preheat a large stockpot over medium-high heat; add bacon and cook until almost crispy, then add garlic, onion, corn, celery and kale. Continue to cook for several minutes.
- In a separate bowl, combine the flour and Natrel Lactose Free. Add the stock, flour mixture, potatoes, scallions, herbs and spices to the stockpot. Bring ingredients to a simmer then add the clams. When the clams start to open, add the tomatoes and lemon juice, and season with salt and pepper.
- Once the clams have opened completely, the chowder is ready to serve.