Corn & Kale Chowder

Corn & Kale Chowder

Corn Chowder is always a delicious idea and this version has an extra kick of color and fiber from the Kale. Ideally you’d want to make this when Corn is in season but if your cravings have you wishing it was Summer then go ahead and use frozen, it works great and can be used year round.

Serves 4

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Ingredients

3 Ears of Corn (500g) Kernels removed (reserve 2-3 corn cobs to help flavor the soup)
4 (475g) medium Yellow Potatoes washed and cubed (you can peel them if you like)
1 cup (150g) Red Bell Pepper chopped
2 ribs of Celery diced
1 cup (150g) of Onion chopped
4 cloves Garlic minced
2 cups (60g) Kale, stems removed and chopped
2 Bay Leaves
1 Tbsp (15g) fresh chopped Dill
1 Tbsp (15g) fresh chopped Thyme
2 Tbsp (30g) fresh chopped Chives (reserve some for garnish)
4 cups (946ml) of Vegetable Broth
1 1/2 cups (354ml) Plant Milk
1 Tbsp (15ml) Avocado or other neutral Oil
Salt & Pepper to taste

Equipment needed:
Immersion or regular blender

Directions

1. In a large pot, heat the oil on medium heat. Add the onions and sauté until translucent, about 4-5 minutes.

2. Add in the red pepper, celery, potatoes and corn and season with salt & pepper. Continue cooking for another 5-8 minutes.

3. Add in the garlic and fresh herbs. Mix well and cook for another 5 minutes before adding in the vegetable broth, corn cobs and bay leaves. Reduce the heat, cover and simmer for 25-30 minutes or until the potatoes are fork tender.

4. Remove the bay leaves and corn cobs and using an immersion or regular blender, blend about 1/2 of the soup. Return the bay leaves and add in the plant milk and and chopped kale.

5. Allow the soup to simmer covered for another 15-20 minutes before serving. Garnish with chopped chives.