Eat, AllKristinComment

Kale & Sweet Corn Chowder

Eat, AllKristinComment
Kale & Sweet Corn Chowder

This soup is hands-down our favorite soup right now (maybe ever). It’s so good, we’ve made it three times in the past two days…

Notes: you can prepare this recipe with or without oil but substituting the coconut oil for an oil-free vegetable broth. When blending this recipe, I use an immersion blender but you can use a standard blender. If you make blended soups on a semi-regular basis, I would highly recommend an immersion blender - they range in price from $15 to $50. The one I use is from Cuisinart and it’s only $29.

What You’ll Need:

  • One 16-oz bag of frozen organic yellow sweet corn (you can also use fresh if it’s available to you!)

  • 3 medium sized russet potatoes, unpeeled and diced (you want them bite-size so dice them small!

  • 3 cups organic kale, stems removed and finely chopped

  • 1 large yellow onion, finely diced (yielding 1 cup - you also want these very small so make sure there aren’t any large chunks)

  • One 32-ounce carton of organic vegetable broth

  • One 14-ounce can of full-fat coconut milk

  • 8 ounces of filtered water

  • ¼ cup nutritional yeast

  • 2 Tbsp coconut oil OR ¼ cup organic vegetable broth (for the oil-free version, use an oil-free vegetable stock)

  • 4 cloves fresh garlic, minced

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • 1 tsp smoked paprika

  • 2 tsp pink Himalayan sea salt

  • 1 tsp ground black pepper

To Make:

Saute the diced onion, potatoes and minced garlic with either 2 Tbsp coconut oil OR ¼ cup vegetable broth (oil-free version) for 5 minutes over medium heat. The onion will become slightly translucent. Make sure to stir regularly to avoid burning and be careful not to burn the garlic.

Add 32-ounces of vegetable broth, 8 ounces of filtered water and the organic corn and simmer for 15 minutes.

Stir in the coconut milk (if solid at room temperature, blend smooth first), 1/4 cup nutritional yeast, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp smoked paprika, 1.5 tsp salt and ½ tsp black pepper and simmer for another 5 minutes.

Next - using a ladle, scoop 3 cups of the onion, potato and corn from the pot and set aside in a small bowl. Blend the remainder of the soup in your pot using an immersion blender in the pot or by carefully ladling it into your blender. Blend until it becomes a smoother consistency and there are no more chunks. This is your creamy base. If you’re using a standard blender, carefully ladle the mixture back into your pot.

Once your creamy base is back in the pot, add the 3 cups of onion, potato and corn you set aside back in the pot. Stir the kale leaves into the soup . Cover and simmer for another 10 - 15 minutes (you want the kale leaves to be wilted in the soup).

Serve and enjoy!


Filmmaker. Photographer. Travel & adventure junkie.