Sweet Potato, Kale and Corn Chowder!

I made this the other night it was comfort food at it's best. It went perfectly with foccasia bread. Delish.

Sweet Potato, Kale and Corn Chowder
serves 6

2T extra virgin olive oil
1 medium diced onion
1 clove fresh garlic, minced
3 organic carrots, diced
3 medium organic sweet potatoes, peeled and diced
3c corn (either frozen or off the cob)
1 leek, diced
2 tsp. thyme
1/2 tsp. rosemary
2c vegetable stock
2c rice or cow's milk
2T sunflower butter or tahini dissolved in 1/4c hot water
1 bunch kale, chopped and stems removed
S&P

Saute onion in the olive oil until soft, add garlic and cook 1 minute longer. Add diced carrots, sweet potatoes, corn, leeks, thyme, rosemary and stock.  Bring to a boil and then simmer for 5 minutes. Add enough rice/cow's milk to cover the vegetables. Bring to a boil and then simmer until veggies are soft, approx. 20 mins. Remove from heat and add dissolved tahini/sf butter. Put half of the mixture into a blender and puree. Return the pureed soup to the pot and add chopped kale. Return to heat and heat through then season with salt and pepper.

If you want to put this in your crock just add everything but the milk, tahini and kale. Cook on low for 4-6 hrs then follow the steps of pureeing, adding kale and seasoning. Enjoy!