Kale, Potato & Corn Chowder

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Kale, Potato & Corn Chowder
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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.
Servings
8 servings
Servings
8 servings
Kale, Potato & Corn Chowder
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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.
Servings
8 servings
Servings
8 servings
Ingredients
Servings: servings
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Instructions
  1. Heat olive oil in a large pot over medium heat. Sauté leeks until soft, 3–5 minutes. Add garlic; cook 1 minute.
  2. Add carrots, celery, and fennel; cook until slightly tender, 5–7 minutes.
  3. Stir in corn and potatoes. Add water or broth to cover; bring to a boil, then simmer 15–20 minutes until potatoes are tender.
  4. Add coconut milk, spices, and herbs; season to taste.
  5. Gently add cod; simmer 5–7 minutes until cooked through.
  6. Stir in kale; cook until wilted, 3–5 minutes.
  7. 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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Blistered Shishito Peppers

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Recipe adapted from Nyssa’s Kitchen for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools

Blistered Shishito Peppers
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Blistered Shishito Peppers
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Ingredients
Garlic Aioli
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Instructions
  1. First make the aioli. In a small bowl whisk together the mayonnaise, lemon juice, garlic, paprika and salt. Taste and add more salt or lemon juice if desired. Set aside.
  2. In a large cast iron or non stick skillet big enough for peppers to sit in a single layer heat avocado oil over medium high heat, until oil is shimmering and very hot.
  3. Add peppers and let sit for about 30 seconds so they have a chance to char and blister before tossing. Cook, tossing every 30 seconds or so until peppers are charred all over and have softened slightly.
  4. Peppers will be done once charred on all sides, and has started to soften, but is still bright green and holding it’s shape. For the best texture and flavor you don’t actually want them to cook all the way.
  5. Serve warm, topped with generous pinch of flaky sea salt, alongside the garlicky aioli dipping sauce. Enjoy!
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Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo

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Developed for the Recipe for Success Foundation Seed-to-Plate Nutrition Education™ program in schools.

 

Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Servings
4
Servings
4
Kohlrabi & Sweet Potato Frites with Spicy Roasted Red Pepper Mayo
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Servings
4
Servings
4
Ingredients
For Spicy Red Pepper Mayo
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Instructions
  1. Preheat oven to 425 degrees
  2. Prepare red pepper mayo by blending ingredients in blender or food processor until smooth
  3. In large mixing bowl, toss sweet potato and kohlrabi with coconut oil, salt & pepper
  4. Place sweet potato and kohlrabi onto a cookie sheet and bake for 15-20 minutes and turning once half way through
  5. Remove from oven, sprinkle frites with salt and pepper to taste and drizzle with red pepper mayo
  6. Squeeze half of lime over frites then garnish with cilantro and scallions. Enjoy!
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Texas Salsa with Homemade Tortilla Chips

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Developed by Chef Alyssa Dole for Recipe for Success Foundation Seed-to-Plate Nutrition Education™ 

Texas Salsa with Homemade Tortilla Chips
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Servings
4-6
Servings
4-6
Texas Salsa with Homemade Tortilla Chips
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Servings
4-6
Servings
4-6
Ingredients
Servings:
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Instructions
MAKE THE TORTILLA CHIPS
  1. Pre-heat oven to 400°F
  2. Cut tortillas into 8 triangles and place flat a lightly greased cookie sheet
  3. Using a pastry brush, lightly coat tortilla triangles with olive oil. Sprinkle with kosher salt and place in the oven
  4. Bake for 7-12 minutes, or until golden and crispy
  5. Remove from oven and set aside to cool
PREPARE THE SALSA
  1. In a sauté pan, gently cook the onions, squash, and corn for 5-8 minutes
  2. Remove from heat, allow to cool to room temperature, then stir in diced tomatoes and black beans
  3. Add cayenne, salt and pepper to taste.
  4. Serve with chips or sliced cucumbers as dippers. Enjoy!
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