Cozy up with this hearty Kale, Potato & Corn Chowder—a creamy, dairy-free soup packed with sweet corn, tender potatoes, and nutrient-rich kale. Bright lemon, fresh herbs, and coconut milk bring bold, comforting flavor to every spoonful. Perfect for a wholesome weeknight dinner or easy meal prep with a fresh, seasonal twist.
Cozy up with this hearty Kale, Potato & Corn Chowder—a creamy, dairy-free soup packed with sweet corn, tender potatoes, and nutrient-rich kale. Bright lemon, fresh herbs, and coconut milk bring bold, comforting flavor to every spoonful. Perfect for a wholesome weeknight dinner or easy meal prep with a fresh, seasonal twist.
Heat olive oil in a large pot over medium heat. Sauté leeks until soft, 3–5 minutes. Add garlic; cook 1 minute.
Add carrots, celery, and fennel; cook until slightly tender, 5–7 minutes.
Stir in corn and potatoes. Add water or broth to cover; bring to a boil, then simmer 15–20 minutes until potatoes are tender.
Add coconut milk, spices, and herbs; season to taste.
Gently add cod; simmer 5–7 minutes until cooked through.
Stir in kale; cook until wilted, 3–5 minutes.
Finish with lemon juice. Adjust seasoning, garnish with parsley, and serve.
Recipe Notes
A cozy, veggie-packed chowder with creamy coconut milk, sweet corn, and hearty potatoes—finished with bright lemon and fresh herbs. Simple, nourishing, and full of flavor.
An original recipe created for Recipe for Success by our Chef in Residence, Chef Richard Knight.
These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
These zippy, crunchy pickled chard stems transform kitchen scraps into treasure! With a perfect balance of spice and tang, these vibrant treats will make your taste buds do a happy dance. Add them to sandwiches or munch straight from the jar – you'll never toss those colorful stems again!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Discover this fresh spin on Southern flavors with black eyed pea collard wraps - featuring homemade hummus, honey-roasted veggies, and a creamy herb dressing. Quick, healthy, and delicious!
Peel and chop them into small cubes about 1cm in size.
Grate the zest off the orange and then take off the white pith and slice into the segments so you get the flesh without any of the membrane. Reserve any juice you can.
Put all the ingredients into a pan and heat slowly to dissolve sugar. Raise heat to boiling then lower to a simmer and cook for approximately an hour until all fruit is soft. Use a potato masher to break it down.
Remove bay leaf and cinnamon stick.
Spoon into sterilized jars and pop on the lids.
Once opened it will keep for up to a month in the fridge.
In a wok or saucepan over high heat, add 1 tablespoon of the cooking oil and swirl to coat wok. When wok is hot, add eggplant in a single layer.
Cook 2 minutes and flip each piece over so they cook evenly. Cook another 2-3 minutes, flipping occasionally. The eggplant should have changed in color, the skin wrinkled and the flesh soft.
Push eggplant aside in wok and add 1 tablespoon cooking oil. Add garlic, peppers, ginger and green onion. Stir these aromatics until they become fragrant.
Combine aromatics with eggplant and stir-fry for one minute.
Add soy sauce, balsamic vinegar and sugar and stir to combine all. Serve immediately and ENJOY!
