Corn and Kale Chowder

Corn and Kale Chowder
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 212.3
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 527.9 mg
  • Total Carbs: 31.9 g
  • Dietary Fiber: 4.6 g
  • Protein: 6.1 g

View full nutritional breakdown of Corn and Kale Chowder calories by ingredient
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Adopted from #Mykitchenrocks😘 with few changes. Adopted from #Mykitchenrocks😘 with few changes.
Number of Servings: 8


    4 cup Vegetable Broth
    2 tbsp Extra Virgin Olive Oil
    5 serving Juice, Kale, 2 leaves (Lynn) (by CELEBRATELIFE)
    3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
    4 clove Garlic
    2 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    4 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh
    2 cup Coconut milk (light)
    2 tbsp Argo 100% Pure Corn Starch
    1 tbsp chives, dried (by RUMBAMEL)
    1 tbsp Basil
    3 tsp Paprika
    .50 tsp ground tumeric (by INSPIREDBYCHJ)
    1 tbsp *McCormick ground cumin (by CHGOMOMMA)
    0.25 tsp Cayenne Pepper (Ground)
    .25 tsp crushed red pepper flakes (by TORI7HARRISON)
    1 tsp Pepper, black


5 Star soup and easy to freeze. Very yummy soup.


*Mix seasonings in a small bowl & set aside. Excluding tumeric.
In a larger stock pot bring vegetable broth to a boil.
Add chopped kale & dices carrots. Cube potatoes and coat with your seasonings & let sit for a few minutes before dropping them into the pot. Mince garlic and onion. Saute in 2 table spoon of olive oil, garlic first... then add onion. Satue until slightly translucent. Transfer onion and garlic to stock pot, add frozen corn, or remove corn from cob and add to pot.

Add 1 can of coconut milk to sauce pan, combine tumeric, pepper, and corn starch. Simmer roux until it thickens. Add roux to stock pot and blend together. Set heat on low and cover with a lid for 15 minutes.
Garnish with fresh or dried herb of choice & enjoy

Serving Size: 8 - 1 CUP SERVINGS

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