Kale and Potato Corn Chowder with Herbs

A soup recipe in June, Lisa? REALLY?!

In what is probably the most unseasonable dish for these warm Boston temps, I present to you, this delicious kale and potato chowder.

But with the lack of posts in recent weeks, let’s all just be thankful for what I can muster together when I get a minute. I taught a kale-only class the other night and LOVED it! I included a bunch of other kale favorites, but this was a newbie and might have been the biggest hit. Which is saying a lot, since the kitchen we were working in was steaming hot to begin with. And I honestly like cold soup, so it’s not like you HAVE to be eating a sweltering batch of chowder out in the sun or anything.

The creamy consistent of the blended potatoes and all the added herbs make this SUCH a great meal. And insanely easy!

1 yellow onion, chopped

4 ribs celery, diced

2 carrots, diced

5 cloves garlic, minced

7 cups diced potatoes

6 cups vegetable broth

1 bay leaf

2 tsp dried dill

2 tsp thyme

1 tsp all-purpose seasoning

Sea salt and black pepper

3 cups chopped kale

1 1/2 cups frozen corn

1 can cannellini beans

1/2 cup coconut milk

1/2 cup chopped parsley

  • Saute onion on olive oil over medium heat in a saucepan for 10 minutes, or until translucent
  • Add celery and carrots and continue stirring for 5 more minutes
  • Add potatoes, vegetable broth, bay leaf, dill, thyme, all-purpose seasoning, sea salt and black pepper and bring to a boil
  • Reduce to a simmer and let cook for 20 minutes or until potatoes are tender
  • Once cooked, transfer half the soup to a blender and puree until smooth
  • Return back to pot, add kale, corn, beans and coconut milk and let cook over medium heat for 10 more minutes or until kale is tender

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About the Author

Lisa is the founder of The Vegan Pact and a vegan personal chef.

Delicious Comments...

  1. When do you add the garlic, while you saute the onions?

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