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.
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| 8 servings |
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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.
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Ingredients
- 2 tbsp extra virgin olive oil
- ½ bunch leek cleaned and sliced
- 4 cloves garlic minced
- 5 jumbo carrots diced
- 1 head celery chopped
- 2 heads fennel chopped
- 4 ears fresh corn kernels removed
- 6 Yukon Gold potatoes diced
- 2 lbs skinless cod fillets cut into chunks
- ½ #5 can unsweetened coconut milk
- 6 tbsp lemon juice
- 1 pinch ground clove
- 1 whole ground nutmeg to taste
- fresh thyme to taste
- flat-leaf parsley chopped (for garnish)
- smoked paprika
- 1.5 lbs curly kale stems removed and chopped
Servings: servings
Units:
Instructions
- 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.
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