Creamy Kale Chowder -Simple, Hearty and Satisfying

Creamy Kale Chowder -Simple, Hearty and Satisfying

Wash Kale, microwave on Hi for 1-2 min to wilt the leaves. Cut away the tough stems and thick leaf-veins, then chop finely. Chop/dice onions, potatoes and garlic. Microwave onions and potatoes on Hi 3-4 min. Saute garlic with bay leaf, black pepper and crushed red pepper in butter; add Kale and stir-fry 2-3 min. Add hot water, cooked onion-potato mixture and corn and salt; simmer 3-4 min. Prepare milk-cornstarch slurry and stir into the hot mixture. Simmer until the soup becomes thick and creamy, 5-7 min. Stir in shredded Parmesan and serve immediately, with sliced baguette and crudites. Enjoy!

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Prep Time 10

Cook Time 25

Total Time 35

Course Soup

Cuisine American, Continental

Servings people

Calories 161 kcal

Equipment

microwave oven if not available, see Recipe Notes for alternative, stove-top cooking, directions
Heavy bottom medium saucepan - 2 quart/liter
1 Microwave-safe glass/ceramic dinner plate if not available, OK to use 2-3 stacked paper towels to hold the leaves
1 Microwave-safe glass/ceramic cereal bowl (2 cup size) I do not recommend using plastic bowl, even if it is labeled microwave-safe; also OK to use a microwave-safe glass/ceramic dinner plate instead of a bowl.

Ingredients

50 g Lacinato Kale - steamed (wilted) and finely chopped - about 1/3 cup firmly packed need about 5-6 medium large leaves, about 1/2 bunch; if Lacinato Kale not available, use another Kale variety, or one of these: Collard greens, Chard, spinach. Note: cooking times will need to be adjusted if you sub Kale with a different leafy green, and its flavor will be different too
100 g Potatoes: peeled and diced small - 1/4 inch / 2-3 mm cubes - about 2/3 cup any kind of potato OK; if using potatoes to thicken soup instead of Cornstarch, use 1/3 cup more (i.e 150 g / 1 cup) - See Recipe Notes for details
1 cup Onions: diced medium - 1/4 inch / 2-3 mm White/yellow onions preferred; red onion OK, but it will darken the color of the soup
2/3 cup Corn kernels (cut corn) Frozen / canned / fresh (blanched - see directions for details)
1 tsp Garlic - chopped 1-2 cloves
2 tsp Butter for vegan, use non-dairy alternative; coconut oil works well; for nut-free, use a mild-flavored nut-free oil of your preference
3/8 tsp Salt - divided (1/4 tsp + 1/8 tsp) - adjust as per preference
1/4 tsp Black pepper - freshly crushed preferred - divided (1/8 tsp + 1/8 tsp)
1/4 tsp Crushed Red Pepper also called Chilli flakes - adjust as per preference
1 piece Bay leaf - broken into 2-3 pieces
1/4 tsp Sugar
1/2 tsp Fennel powder can add up to 1 tsp total if you like; nicely balances the bitter notes from Kale
2 1/2 cups Water
1 tbsp Shredded Parmesan cheese if not available, use another aged cheese - sharp cheddar, Asiago, Romano, etc.; for vegan, try adding nutritional yeast

Slurry for thickening soup

1 1/2 cup Milk - at room temperature whole milk preferred for best flavor; for vegan soup, use your preferred non-dairy milk; Note: if using canned coconut milk, use only 1/3-1/2 cup milk (see directions for further details)
2 tbsp Cornstarch also called Cornflour - Note: this is NOT the same as milled whole corn; if not available, see Recipe Notes for alternatives

Garnish

1 tbsp Shredded Parmesan - optional
1/2 tsp Dried Parsley omit if not available
1/4 tsp Paprika omit if not available

Instructions

Rinse the Kale leaves under running water; drain thoroughly in a colander.
Place on a microwave-safe glass/ceramic dinner plate (or on a stack of 2-3 paper towels) and microwave 2 min on Hi. The leaves soften as they wilt, and turn bright green. Set aside to cool while prepping other veggies.
Meanwhile, chop the onions, medium dice.
Transfer to a glass/ceramic cereal bowl and microwave on Hi 2 min. Sprinkle 1/4 tsp sugar and 1/8 tsp salt.
Microwave on Hi for 2-3 min. The onion should become translucent and tender, and begin to brown just a little on the edges.
While onions cook, peel and dice the potatoes to small cubes: 1/4 in (2-3 mm)
Transfer potatoes to the cereal bowl with cooked onions. Add 1/2 cup water and add a 1 tsp butter on top. Sprinkle 1/8 tsp black pepper and microwave, uncovered, 3 min on Hi.
Note: If using fresh-cut corn (not canned/frozen), add on top of potatoes after cooking for 2 min, then continue to cook for 2 more min on Hi. Do not overcook the corn!
While the potatoes cook, prepare the Kale. Use a sharp knife to carefully strip away the thick stalk and leaf veins .
Note: Don't throw these stalks- set them aside for another purpose - see Recipe Notes for suggestions
Stack the leaves, roll up and slice into thin ribbons.
Turn the cutting board 90 degrees and cut across the ribbons thinly to chop - yields about 1/3 cup firmly packed Kale.
Peel and chop garlic.
Place 2 1/2 cups of water in a pot, cover and set it to boil on low-medium heat. When water boils, turn heat off - keep it covered, so it stays hot until needed.
While the water heats up, place a heavy bottom medium saucepan (2 quart/liter) on a different burner.
On medium heat, melt 1 tsp butter, then add add chopped garlic, freshly crushed 1/8 tsp black pepper and crushed red pepper.
Add bay leaf; stir-fry on low heat for about a minute till garlic just begins to brown.
Add chopped Kale and fennel powder, and stir-fry the mixture for 2-3 min on medium-high heat, stirring continuously. Splash a little water if it starts to burn.
Add 1 1/2 cups boiling hot water; stir in 1/4 tsp portion of salt; bring to a gentle boil. The add the cooked onion-potato mixture and stir.
Add corn and stir.
Note: If using fresh corn, cook briefly before adding to soup: see earlier note for cooking corn with the onion-potato mixture.
Heat on Hi until mixture begins to boil; turn heat down and simmer for 2-3 min longer.
Meanwhile prepare the milk-cornstarch slurry: stir the cornstarch into milk at room temperature. the cornstarch has a tendency to quickly settle to the bottom as thick sludge.
Note:
- I do NOT recommend using very cold milk - it will take longer to cook and thicken the chowder.
- See Recipe Notes for cornstarch alternatives.
- If using canned coconut milk for making vegan soup- use only 1/3-1/2 cup and dilute with water to make 1 1/2 cups.
I recommend that you turn the heat off while adding the well-stirred slurry - this will help prevent lumps.
Stirring constantly, quickly add the slurry into the hot soup; some cornstarch will stay behind, settled at the bottom of the container: use a little water (1-2 tbsp) to collect it and add it to the soup mixture.
Turn heat on again (medium-hi); bring mixture to a boil, stirring frequently to prevent sticking on bottom, until soup comes to a boil. Decrease heat to low-medium and continue to cook until it thickens (stir frequently) - about 5-7 min total.
Note: If the milk-corn-starch slurry is very cold, it will likely take longer to thicken, maybe up to 10-12 min.
Thickened and creamy smooth
Stir in 1 tbsp shredded Parmesan cheese - optional.
Taste-test and adjust salt, if needed.
Not: I recommend adding less salt at first, because cheese can quickly make a dish become too salty - so taste-test after adding cheese, not before.
Serve piping hot Creamy Kale Chowder; garnish if you like, with a little shredded Parmesan and paprika, and maybe a dollop of butter.
Shown accompanied by sliced baguette, baby carrots and cucumber slices.
Enjoy!

Notes

No microwave oven? No worries...

If a microwave oven is not available, no worries. You can make this soup entirely on the stove-top - it will, however, take a little longer to make.

Follow the directions given below for the stove-top prep of Kale and the onion-potato mixture (instead of the microwave-prep as described in the main recipe)

Wilt the Kale leaves

Stack the rinsed Kale leaves in a wide, medium/large frying pan (10-12 inch / 24-30cm)
Pour 1/4 cup water and turn the heat on Hi. Cook for 2-3 min, turn the heat off , cover and set aside for 2-3 min.
Use tongs to transfer the wilted leaves to a cutting board
Cut away the tough stems and thick leaf-veins, then chop as directed in the main recipe directions.

Cook the onions and potatoes (and corn, if using fresh corn)

Place 1/4 cup water in a small heavy bottom pan (1 quart / 1 liter).
Add the diced onions; sprinkle 1/8 tsp salt and 1/4 tsp sugar.
Cover and cook: Hi for 30 seconds, then low for 2-3 min: the water will have mostly dried out.
Add the diced potatoes and 1 tsp butter; sprinkle 1/8 tsp black pepper.
Add 1/2 cup water, cover and cook: hi for 1 min, then low for 6-8 min: potatoes should be tender (check for done-ness by piercing with a fork/knife - should be soft): fully cooked but not mushy - pieces should hold their shape.
- If using fresh corn, add on top of potatoes after 5-6 min.
- Add 2-3 tbsp water, cover and continue to cook for 3-4 min.

Use the chopped Kale and the cooked onion-potato mixture as directed in the main recipe instructions.

What to do with the Kale stalks and thick leaf-veins?

The thick stalks and leaf-veins are tough and take rather long to cook, so I do not recommend adding them to this soup.

However, don't throw them away: chop them up and turn them into this tangy, spicy and tasty little pickle:

https://theculinaryheart.com/use-kale-stems-how-to-make-tasty-pickle

Don't have Corn Starch (aka Cornflour)?

If you don't have cornstarch (cornflour) on hand, try using one of these alternatives to thicken the soup:

Potato starch - replace 1:1
Arrowroot Starch (flour) - replace 1:1
All purpose flour (APF): use 3 tbsp
- Prepare the white sauce separately:
  - Heat the milk-APF mixture in a small saucepan, stirring continuously until it thickens
    - taste-test a small sample- (1/4 tsp) to make sure the raw flour taste is completely gone. if you can still taste raw flour, cook it longer - stir, so it doesn't stick. it will become quite thick when it's done.
- Transfer about 1/2 cup of the simmering liquid from the soup pot into the white sauce; stir to mix and transfer the thinned out sauce back into the soup pot.
- Stir and simmer the soup for 3-5 min to blend flavors before serving.
Cooked potato (peeled) - about 1/4 cup (from 1/3 up raw)
- Increase the quantity of potatoes cooked with the onions:
  - use extra 1/3 cup diced raw potato (50 g):
    - cook a little longer (1-2 min extra) to soften the potatoes completely
- Remove 1/4 cup cooked potato and add to blender jar along with milk
  - Blend till smooth
- Add thick milk-potato mixture to the soup pot when the directions call for adding milk.
- Stir and simmer the soup for 3-5 min to blend flavors before serving.
Do NOT use whole milled corn - sometimes described as corn flour, or Makki Ka Atta (in India)- the texture is too rough and will not give a creamy texture to the soup - the thickened mixture will have a grainy texture, which is NOT what we want in this chowder!

Storing Leftovers

Refrigerate:

Refrigerate leftovers in a glass/ceramic container with a well fitting lid. Consume within 2-3 days.

Reheat in the microwave (cover to catch any messy splatter) or stove-top, on low heat , until steaming hot, stirring periodically to ensure even heating.

Freezer:

Freeze leftovers in a freezer-safe glass/ceramic container with a well fitting lid. Good for 2-3 weeks, possibly longer.

Thaw and reheat
- In microwave:
  - Thaw on Defrost setting - 30% power
    - it will look watery in parts
  - Heat on 50-60% power until heated through (to near boiling)
    - stir periodically to blend into creamy smoothness
- On counter-top:
  - Remove container from the freezer and thaw on the counter for about 20 min.
    - it will look watery in parts
  - Transfer to a heavy bottom saucepan and heat on medium-high until heated through (to near boiling)
    - stir periodically, to prevent scorching / sticking / burning on the bottom, until it blends again into creamy smoothness

Nutrition

Calories: 161kcalCarbohydrates: 22gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 388mgPotassium: 400mgFiber: 2gSugar: 8gVitamin A: 1596IUVitamin C: 17mgCalcium: 191mgIron: 1mg

Keyword butter, coconut milk, Corn kernels, cornstarch, Kale, Lacinato Kale, onions, Potatoes, White Sauce, Whole milk

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