Рецепт Chicken, Corn & Kale Chowder
Chicken, Corn & Kale Chowder
September 18, 2015 by Angela LeMoine Leave a Comment
Here we are at the very end of Summer and I have the perfect transition into Fall soup for you! This Chicken, Corn & Kale Chowder has great sweetness from the summer corn, heartiness from the chicken, potato and kale while all perfectly married in a light broth enhanced with cheddar cheese!!! Oh yes, this one will have those taste buds singing.
We’ve got some great Jersey corn in the summer and I am putting it to use here. I’ve also been lucky with an abundance of kale growing in my garden and I thought this was a great way to use some of it up. I adore soup, yes even when its hot out. Its comforting, its easy to make and so so satisfying. The broth is so simple… vegetable broth simmered along with sautéed diced onion, thyme, potatoes and the corn cobs. Once the potatoes are fork tender I removed the corn cobs and used my immersion blender to puree some of the soup. The potatoes act as a natural thickener for the soup. Add in the chicken, corn kernels and kale; simmer until the kale is tender. At the very end I stirred in some warmed milk and cheddar. Once the cheddar is melted and incorporated you are all ready to enjoy this awesome Chicken, Corn & Kale Chowder!
{NOTE: I used leftover corn that I had already boiled the day before. In the recipe I write it as though the corn is uncooked}
Chicken, Corn & Kale Chowder Author: Angela LeMoine Ingredients
¼ cup olive oil ¼ cup diced onion 3 ears of corn, corn kernels removed and set aside 4 large red bliss potatoes, medium dice 2 tsp dried thyme 8 cups vegetable broth 2 chicken breasts off a rotisserie chicken 1½ cups loosely packed chopped kale 1½ cups milk {I used 1%}, warmed slightly 8 oz shredded cheddar salt & pepper to taste Instructions
In a large pot, over medium heat, add the olive oil, onions and thyme. Cook until the onions are softened. Add in the vegetable broth, potatoes and corn cobs. Season with salt and pepper to taste. Simmer for 15-20 minutes. Remove the corn cobs and puree the broth slightly, leaving about half the potato pieces in tact and the other half smoothly blended with the broth. Stir in the kale, chicken and corn kernels. Cook until the kale and corn are tender. Stir in the slightly warmed milk and cheddar. Stir until smooth. 3.4.3174
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- Summer Squash & Kale Soup
- Slow Cooker Creamy Tomato Soup with Tortellini
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