Corn and Kale Chowder
Ingredients
- 3 ears of corn (500 g)
- 4-5 small yellow potatoes (460 g)
- 1 cup red bell pepper (150 g)
- 2 ribs of celery
- 1 cup onion (150 g)
- 3 cloves of garlic
- 2 cups kale (60 g)
- 1 tablespoon fresh dill (15 g)
- 1 tablespoon fresh thyme (15 g)
- 2 tablespoons fresh chives (30 g)
- 4 cups vegetable broth (946 ml)
- 2 cups plant milk (473 ml)
- 1 tablespoon avocado oil (15 ml)
- Salt and pepper to taste
Preparation
In a large pot, heat the oil on medium heat. Add the onions and sauté until translucent, about 4-5 minutes.
Add in the red pepper, celery, potatoes and corn and season with salt and pepper. Continue cooking for another 5-8 minutes.
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.
Remove the bay leaves and corn cobs and using an immersion or regular blender, blend about half of the soup. Return the bay leaves and add in the plant milk and chopped kale.
Allow the soup to simmer covered for another 15-20 minutes before serving.
Tips
Reserve some chives for garnish before serving.
This chowder is super flavorful and perfect for summer.
