Creamy Corn and Kale Chowder
Ingredients
- 3 Ears of Corn (500 g) Kernels removed (reserve 3-4 corn cobs to help flavor the soup)
- 4-5 small (460 g) Yellow Potatoes washed and cubed (you can peel them if you like)
- 1 cup (150 g) Red Bell Pepper chopped
- 2 ribs of Celery diced
- 1 cup (150 g) of Onion chopped
- 3 cloves of Garlic minced
- 2 cups (60 g) of Kale chopped
- 1 Tbsp (15 g) of fresh Dill chopped
- 1 Tbsp (15 g) of fresh Thyme chopped
- 2 Tbsp (30 g) of fresh Chives chopped (reserve some for garnish)
- 2 Bay Leaves
- 4 cups (946 ml) of Vegetable Broth
- 2 cups (473 ml) of Plant Milk
- 1 Tbsp (15 ml) of Avocado Oil
- Salt & Pepper to taste
Preparation
Heat the oil in a large pot over 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 & 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 blend about half of the soup using an immersion or regular blender. 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.