Now that it’s just transitioning into fall here in Los Angeles, fresh summer corn is in its final stretch. I had some ears of corn from the farmers market that I wanted to use up in a fall inspired recipe. This chowder is so creamy and decadent, but is also soy & nut free (on top of being gluten free and vegan), so it’s great for anyone with those allergies as well.
We’re going to start with our chowder base. I diced one yellow onion, smashed four garlic cloves, and diced 5 medium russet potatoes (any potatoes will work. I also left on the skins, but you can peel them if you’d like). You will also need vegetable stock, olive oil, vegan soy free butter, bay leaves, dried thyme, pink himalayan salt, and black pepper. Heat up your olive oil and vegan butter over medium heat, then add in your onion and garlic, and cook for about 3-4 minutes. Then add your potatoes and cook for about 5 minutes, until slightly softened. Next add your vegetable broth, salt, pepper, bay leaves, and dried thyme. Put a lid on your pot and cook until the potatoes are fork tender. Using an immersion blender (or your normal blender, just in batches) blend the mixture together, removing the bay leaves first. I left a few chunks of potato in mine and didn’t blend everything super smooth.
Purple kale is beautiful in the fall, and packs a lot more nutrients then regular kale. I like using kale in as many recipes as possible, because its just such a good detoxifier for the body. Adding the kale into this soup, adds a nice fresh green flavor, and it also holds it shape very well because it is so fibrous, so it doesn’t turn into a gross mushy leaf like spinach or other greens typically found in soups. Once your chowder base is blended, add your torn purple kale, corn, hot sauce, and cayenne pepper to the soup. I like adding a bit of heat to the soup, because I think it really enhances the flavors. I used a mix of chipotle and jalapeno hot sauces, but really anything you like works fine. Cook your chowder until everything is heated through, then transfer to a serving bowl. I top mine with some extra hot sauce, as well as some sliced green onion, and I serve it with a brioche dinner roll for dunking. We really hope you enjoy this summer / fall hybrid recipe!
- 2 tbs olive oil
- 2 tbs vegan soy free butter
- 5-6 large russet potatoes
- 1 yellow onion
- 5 garlic cloves
- 8 cups vegetable broth
- 5 ears of corn (or 2 frozen bags)
- 6-8 leaves purple kale
- 1 tbs pink himalayan salt
- 1 tbs black pepper
- 3 bay leaves
- 2 1/2 tbs dried thyme
- 1 1/2 tsp cayenne pepper (adjustable)
- 1 tbs chipotle hot sauce (adjustable)
- 1 tbs jalapeno hot sauce (adjustable)
- 3 tbs green onion
- Prep all of your veggies while you heat your large stock pot over medium heat. Add in your olive oil and butter, until hot. Then add in your garlic and onion, and cook until slightly browned and fragrant.
- Add in your potatoes and cook until slightly softened, about 5-6 minutes. Then add in your vegetable broth, dried thyme, bay leaves, salt, and pepper. Cook with a lid until the potatoes are fork tender and cooked through completely. Time will vary depending on how small you cut your potatoes.
- Using an immersion blender (or regular blender, just do this step in batches), blend the mixture together. I chose to leave some chunks in and not blend smoothly, but you can blend completely smooth if you’d like.
- Add your corn, and tear your kale into the soup (leaving the stems out). Also add in your cayenne and hot sauce. Stir to combine and cook until the kale has slightly wilted, and the corn is cooked through.
- Transfer to a serving bowl, top with sliced green onion, hot sauce, and serve with a dinner roll.