Potato, Corn and Kale Chowder

recipe photo

Ingredients in bold can be purchased from Grobe Fruit Farm when in season. Please call to see if we have the items available.
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
6 sprigs fresh thyme
1/4 cup flour
6 cups vegetable stock, salted
2 cups heavy cream
2 cups yukon gold or white potatoes, peeled and chopped
2 cups fresh corn
1/4 cupped parsley, chopped
1 cup kale, chopped
Melt the butter with the olive oil in a large pot over medium heat. Add the onion, thyme, and garlic and cook for about 5-10 minutes, just don’t let it burn or get crispy.
Slowly whisk in the flower until you get an even consistency.
Stir in the veggie stock and bring to a boil. Once boiling, add the cream and potatoes. Bring back to a boil again, and boil hard for a good 10 minutes or so, stirring frequently.
Add the frozen corn. This will decrease the temperature quite a bit, so make sure your potatoes are done before adding the corn. Decrease the heat and simmer for another 5 minutes. Add your parsley and kale and simmer until the kale is cooked to your preference.

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