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Corn & Kale Chowder

Corn & Kale Chowder

Corn & Kale Chowder

Corn & Kale Chowder


4 cups of vegetable broth

2 cups of plant based milk

1 tbsp avocado oil

3 cloves garlic, minced

2 cups kale, chopped

1 tbsp. of fresh dill chopped

2 ribs celery, diced

1 cup onion, chopped

1 tbsp. fresh thyme chopped

3 ears of corn, kernels removed

4-5 small yellow potatoes, washed and cubed

1 cup red bell pepper, chopped

2 tbsp fresh chives, chopped

salt & pepper to taste


In a large pot, heat the oil on medium heat. Add the onions and sauté until translucent, about 3-5 minutes.

Add in the red pepper, celery, potatoes and corn and season with salt & pepper. Continue cooking for another 5-10 minutes.

Add in the garlic and fresh herbs. Mix well and cook for another 2 minutes before adding in the vegetable broth, corn cobs and bay leaves. Reduce the heat, cover and simmer for 20-25 minutes or until the potatoes are fork tender.

Remove the bay leaves and corn cobs and using an immersion or regular blender, blend about 1/2 of the soup. Return the bay leaves and add in the plant milk and and chopped kale.

Allow the soup to simmer covered for another 15-20 minutes before serving.

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