It’s a very Man Monday peeps.
Today’s recipe is good enough that we’ve made it twice already. This corn chowder makes awesome leftovers too. You can whip up a giant batch, and eat it for the entire week. The best part? That’s exactly what I did, and by the end of the week, I still wanted more.
Corn, Potato, and Kale Chowder
Recipe adapted from Food Network
Makes 8-10 cupsIngredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 6 sprigs fresh thyme (about 1 tablespoon chopped… use about 1/2 tablespoon IF USING the dried stuff.)
- 1/4 cup flour
- 6 cups vegetable stock, salted (I HIGHLY recommend the Swanson brand)
- 2 cups heavy cream
- 2 Idaho potatoes, peeled and chopped
- 2 cups frozen corn (I’m sure canned or steamed corn would work too)
- 1/4 cupped parsley, chopped
- 1 cup kale, chopped
Directions:
- Melt the butter with the olive oil in a large pot over medium heat. Add the onion, thyme, and garlic and cook for about 5-10 minutes, just don’t let it burn or get crispy.
- Slowly whisk in the flour until you get an even consistency.
- Stir in the veggie stock and bring to a boil. Once boiling, add the cream and potatoes. Bring back to a boil again, and boil hard for a good 10 minutes or so, stirring frequently.
- Add the frozen corn. This will decrease the temperature quite a bit, so make sure your potatoes are done before adding the corn. Decrease the heat and simmer for another 5 minutes. Add your parsley and kale and simmer until the kale is cooked just right. When is the kale cooked just right? Well, whenever the heck you say so, I don’t know how you like your kale, sheesh.
- Serve with anything you don’t love. Why? Because you will be complimenting the soup so much, that whatever side dish you add to the meal will feel jealous and have hurt feelings the whole night. It just won’t compare.
Jennifer Kiko says
Soup season is my favorite. This looks delish and I can’t wait to try it!
Kendra Castillo says
Yum! this looks amazing, Im always looking for tasty soup recipes
Tammy Hershberger says
Just stumbled across this recipe and ironically am from Wayne County, Ohio (live 10 miles from Wooster!) Just wanted to mention that your tip about cooking the kale until it’s how you like it is really not that helpful to someone who’s planning to try it for the very first time. 🙁 Right now I haven’t the foggiest idea what it’s supposed to be like when it’s “done.”
highheelsandgrills says
What a small world! I put that tip because if you are like me, you don’t like to eat soggy kale. I literally add the kale, stir it, and then call it done. If you want to keep cooking it to break it down further, you are more than welcome to! I just like mine firm still, is all. 🙂
Tammy Hershberger says
Good to know, thank you! Getting ready to make this now for supper!
Tammy Hershberger says
Good to know, thank you! Getting ready to make this now for supper!
Follow up since I must not have clicked “post comment” earlier… THIS IS AMAZING!!!!!!!!!!! OMGosh, the wonderful flavor from the stock and the cream and the thyme. I’m already kicking myself for not making a double-batch so I can eat it as leftovers the rest of the week! We fried some bacon and chopped and sprinkled on top, as well!
Thanks so much for a wonderful recipe!
Monica Stemle says
Just an FYI dried herbs will always be more potent than fresh. 🙂 Generally you use 3:1 ex. 3 teas. Of fresh = 1 teas. Of dry. Can’t wait to try this recipe it sounds delish.
linda naylor says
hi I just ran across this on Pinterest, I love potato and corn chowder, just bought some kale to try for the first time we usually do not have fancy stuff around here (my question is do you really use flower?) lol I would think you would use flour. Ingredients are ok but check out directions
DIANNE says
how many cups will 2 Idaho potatoes yield ? I want to make sure i don’t over or under add the potatoes.
thanks !
Stephanie says
Hi there!
I was on Pinterest looking for meatless meals to serve for Fridays during Lent and came across your corn chowder recipe. The addition of the kale makes it look so scrumptious and I can’t wait to try it! I love making homemade soups, stews and chowders during the colder months of the year, as our New England winters can be pretty harsh! I tend to reach for the rib-sticking comfort foods that warm you from the inside~out. A giant pot of chowder is just what a cold crisp day like today calls for. Thank you for sharing this wonderful recipe, can’t wait to serve it!
Sincerely,
Stephanie
Faith says
Dried herbs are always stronger than fresh ones, because the water’s removed and the flavor is concentrated. They also have a different flavor, though, and the two are generally not interchangeable. For example, dried tarragon tastes VERY different from fresh. Same with virtually every other herb.
sungrownkitchen.com says
We really liked this! Used fresh summer corn off the cob, so good!–Meryl
Chris says
made this… absolutely delicious. couple typos in the recipe btw.
Amie says
This was delicious – thank you! Do you happen to have any idea what the nutrition facts are?
Johanna says
Hi. This soup was awesome! We have just started introducing kale into our life. Thanks to a summer farmers market that we’ve been going to. I have to say this was wonderful. I did cook the kale a little longer as we’re not a fan of having it be too tough. It ended up being perfect. I put it in with the corn. We cook some bacon to crumble and sprinkle on top. And I served it with some bread from the same farmers market. Wonderful recipe for the beginning of fall.
How long would you keep leftovers in the fridge? I normally don’t go past four days, so I was just wondering what your recommendation was. And I’m sure I can’t freeze it because of the cream.
Thank you for such a wonderful recipe!
highheelsandgrills says
That’s great! We love this soup too! I generally keep leftovers for up to 5 days before tossing them. Sometimes a full week if I’m feeling extra brave. 😆 I’m glad you’ve been enjoying this!
Julie says
We just made this soup for Sunday lunch. Half of my family loved it–the other half have not been converted to soup lovers yet. I’m looking forward to the leftovers for my lunches this week. I did add a generous dash of pepper and I used a whisk to mash some of the potatoes at the end of the cooking time to make the broth more thick & creamy. Excellent soup! I served it with a slice of cheese toast.
Elizabeth Yates says
Made this last night, but substituted canned coconut milk and chicken stock , instead of the heavy cream and vegetable stock. It was amazing!