corn & kale chowder 𝗖𝗢𝗥𝗡 & 𝗞𝗔𝗟𝗘 𝗖𝗛𝗢𝗪𝗗𝗘𝗥

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𝗖𝗢𝗥𝗡 & 𝗞𝗔𝗟𝗘 𝗖𝗛𝗢𝗪𝗗𝗘𝗥
By theyummyvegan

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
3. 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.
Salt & Pepper to taste

𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:

1. In a large pot, heat the oil on medium heat. Add the onions and sauté until translucent, about 4-5 minutes.

2. Add in the red pepper, celery, potatoes and corn and season with salt & pepper.
Continue cooking for another 5-8 minutes.

3. 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.

4. 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 chopped kale.

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

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