Vegetarian

Corn and Kale Chowder is for Soup.

Corn and Kale Chowder takes 15 minutes to prepare.

Corn and Kale Chowder takes 35 minutes to cook.

Corn and Kale Chowder makes 8 servings.

The ingredients for Corn and Kale Chowder are:

4 cup Vegetable Broth
2 tbsp Extra Virgin Olive Oil
5 serving Juice, Kale, 2 leaves (Lynn) (by CELEBRATELIFE)
3 medium (2-1/4" to 3-1/4" dia.) Potato, raw
4 clove Garlic
2 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
4 ear, medium (6-3/4" to 7-1/2" Sweet Corn, Fresh
2 cup Coconut milk (light)
2 tbsp Argo 100% Pure Corn Starch
1 tbsp chives, dried (by RUMBAMEL)
1 tbsp Basil
3 tsp Paprika
.50 tsp ground tumeric (by INSPIREDBYCHJ)
1 tbsp *McCormick ground cumin (by CHGOMOMMA)
0.25 tsp Cayenne Pepper (Ground)
.25 tsp crushed red pepper flakes (by TORI7HARRISON)
1 tsp Pepper, black

Here is how you make Corn and Kale Chowder:

*Mix seasonings in a small bowl & set aside. Excluding tumeric.Directions:In a larger stock pot bring vegetable broth to a boil. Add chopped kale & dices carrots. Cube potatoes and coat with your seasonings & let sit for a few minutes before dropping them into the pot. Mince garlic and onion. Saute in 2 table spoon of olive oil, garlic first... then add onion. Satue until slightly translucent. Transfer onion and garlic to stock pot, add frozen corn, or remove corn from cob and add to pot. Roux:Add 1 can of coconut milk to sauce pan, combine tumeric, pepper, and corn starch. Simmer roux until it thickens. Add roux to stock pot and blend together. Set heat on low and cover with a lid for 15 minutes. Garnish with fresh or dried herb of choice & enjoyServing Size:?8 - 1 CUP SERVINGS

The nutritional information for Corn and Kale Chowder is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 212.3

• Total Fat: 8.0 g
• Cholesterol: 0.0 mg
• Sodium: 527.9 mg
• Total Carbs: 31.9 g
• Dietary Fiber: 4.6 g
• Protein: 6.1 g

The dietary needs meet for Corn and Kale Chowder is Vegan