Sweet Potato, Chorizo, Roasted Poblano & Kale Chowder
DASH diet considerations: The sweet potato, chorizo, roasted poblano and kale chowder is a hearty winter soup with zesty Latin American flavors. A tiny bit of chorizo per serving (about one DASH diet serving of meat) is enough to give the soup a savory, faintly spicy backbone. Both sweet potatoes and kale are a good source of potassium; overall, it’s a veggie-filled soup of 3 vegetable servings.

As is the case with many soups, it can be on the high side for sodium. I used Better Than Bouillon for chicken stock, and with that option, this chowder has about 460 mg of sodium (from the soup base, salt and chorizo). For a complete DASH diet meal, pair it with a crusty whole wheat bread.

DASH servings:
3 vegetables & fruits
½ dairy
1 meats & fish
¼ fat & oil
460 mg sodium
Servings
4
Servings
4
Ingredients
Instructions
  1. Roast the poblano peppers at 450 for 25 minutes.
  2. While the peppers roast, heat olive oil in a large pot over medium heat. Add the garlic and onion. Cook, stirring occasionally, for 2-3 minutes until the onions are slightly translucent and soft.
  3. Add the chorizo and break it up into small chunks with a spoon or a spatula. Cook, stirring frequently, until the chorizo pieces start to brown, for about 3 minutes.
  4. Add the sweet potatoes and cook briefly, stirring to coat everything in the oil. Season with salt and pepper.
  5. Add the chicken stock to the pot. Cover and bring it to a boil. Once boiling, turn the heat down to a simmer. Cook for 12-15 minutes, or until the sweet potatoes are cooked through.
  6. Remove the poblano chiles from the oven. Once cool enough to handle, remove the stem and seeds, then dice. Set aside. (You might want to check the spiciness level of the chiles here and adjust how much of the diced poblano chiles you add to the soup.)
  7. When the sweet potatoes can be pierced easily through, add the kale and cook for an additional 2-3 minutes, until the kale is wilted.
  8. Add the milk, sour cream and roasted poblano chilies. Cook for 3-4 minutes, until everything is heated and the flavors are melded together.
  9. Season with salt and pepper if needed.