Clam Chowder with Kale and Sweet Potato


  1. In a small saucepan over high heat, boil the sweet potato and red potato until half cooked. 
  2. 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. 
  3. 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. 
  4. Once the clams have opened completely, the chowder is ready to serve. 



Toronto, Ontario

Ashley, is a self-taught cook, baker and photo taker living in Toronto in a small apartment with a teeny kitchen with a very handsome man, one moody cat that she loves to snuggle and too many cookbooks.

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