Easy Kale Corn Chowder Recipes

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KALE, CORN, AND SWEET POTATO CHOWDER



Kale, Corn, and Sweet Potato Chowder image

Kale provides a striking contrast to the smooth consistency of this hearty and satisfying chowder. [This recipe is not one of my creations.]

Provided by Resilient

Categories     Chowders

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 17

1 tablespoon canola oil
1 large sweet potato, peeled and chopped
1 large red pepper, seeded and chopped
1 stalk celery, chopped
1 medium red onion, chopped
2 medium carrots, chopped
1 sprig fresh thyme, minced
5 cups vegetable stock or 5 cups cold water
1 medium tomatoes, chopped
1 cup fresh corn kernels or 1 cup frozen corn kernels
3 cups chopped kale leaves, heavy stems removed and washed
sea salt
fresh ground white pepper
cayenne pepper
1 tablespoon cornstarch
1/2 cup chopped parsley
1/2 cup cashew pieces

Steps:

  • Heat the canola oil over medium-high heat in a large pot.
  • For three minutes saute the sweet potato, red pepper, celery, onion, and carrots.
  • Thoroughly combine the thyme and tumeric with the vegetables.
  • Add the vegetable stock (or cold water) and tomato and simmer for five minutes.
  • Add desired amount of cayenne pepper.
  • In a blender or food processor, blend 3/4 cup of broth from the large pot with the cashews and cornstarch.
  • When smooth, pour the contents of the blender into the soup and continue simmering for three minutes, stirring often.

Nutrition Facts : Calories 178.3, Fat 8.4, SaturatedFat 1.3, Sodium 56.4, Carbohydrate 24.3, Fiber 4.3, Sugar 5.9, Protein 5

CLASSIC CORN CHOWDER



Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

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