Potato, Corn and Kale Chowder

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.