Corn, Potato, and Kale Chowder

Corn, Potato, and Kale Chowder

Ingredients:

·         2 tablespoons butter

·         1 tablespoon olive oil

·         1 medium onion, diced

·         2 cloves garlic, minced

·         6 sprigs fresh thyme (about 1 tablespoon chopped… use about 1/2 tablespoon IF USING the dried stuff. For some reason, my fresh thyme wasn’t quite as potent as the dried stuff. Any ideas why? *crickets* No? Okay.)

·         1/4 cup flour

·         6 cups vegetable stock, salted (I HIGHLY recommend the Swanson brand)

·         2 cups heavy cream

·         2 Idaho potatoes, peeled and chopped

·         2 cups frozen corn (I’m sure canned or steamed corn would work too)

·         1/4 cupped parsley, chopped

·         1 cup kale, chopped

Directions:

1.   Melt the butter with the olive oil in a large pot over medium heat. Add the onion, thyme, and garlic and cook for about 5-10 minutes, just don’t let it burn or get crispy.

2.   Slowly whisk in the flour until you get an even consistency.

3.   Stir in the veggie stock and bring to a boil. Once boiling, add the cream and potatoes. Bring back to a boil again, and boil hard for a good 10 minutes or so, stirring frequently.

4.   …………………………………….

5.   ……………………………………………….

Full instructions: Click here

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