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Kale and Corn Chowder Recipe Image

Kale and Corn Chowder

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon corn oil
  • 3/4 cup onion; chopped
  • 1 vegetable boullion cube*
  • 1/2 teaspoon white pepper
  • 2 (15 oz) cans Glory Foods Skillet Corn
  • 1 (32 oz) box vegetable broth
  • 1 (10 oz) bag Glory Foods Organic Kale Greens
  • 1/3 cup heavy cream (room temperature)
  • 1 tablespoon fresh lemon juice
  • corn bread for serving

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Directions

  1. Melt butter and heat corn oil in a large saucepan over medium heat.
  2. Add onion and saute for 2-3 minutes, stirring frequently.
  3. Dissolved bullion cube in 1/4 cup hot water and add to onions along with white pepper, skillet corn, broth and kale greens.
  4. Turn heat to low and simmer for about 15 minutes until soup is hot and kale has wilted.
  5. Stir in cream and cook for 2 minutes more.
  6. Remove from heat and stir in lemon juice.
  7. Divide between 4 warmed soup bowls and serve with hot cornbread.

Prep Time

5 minutes

Cook Time

20 minutes

Servings

4

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Made With

Kale and Corn Chowder Recipe Image

Kale and Corn Chowder

Prep Time

5 minutes

Cook Time

20 minutes

Servings

4

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon corn oil
  • 3/4 cup onion; chopped
  • 1 vegetable boullion cube*
  • 1/2 teaspoon white pepper
  • 2 (15 oz) cans Glory Foods Skillet Corn
  • 1 (32 oz) box vegetable broth
  • 1 (10 oz) bag Glory Foods Organic Kale Greens
  • 1/3 cup heavy cream (room temperature)
  • 1 tablespoon fresh lemon juice
  • corn bread for serving

Find Glory in Stores Near You!

Directions

  1. Melt butter and heat corn oil in a large saucepan over medium heat.
  2. Add onion and saute for 2-3 minutes, stirring frequently.
  3. Dissolved bullion cube in 1/4 cup hot water and add to onions along with white pepper, skillet corn, broth and kale greens.
  4. Turn heat to low and simmer for about 15 minutes until soup is hot and kale has wilted.
  5. Stir in cream and cook for 2 minutes more.
  6. Remove from heat and stir in lemon juice.
  7. Divide between 4 warmed soup bowls and serve with hot cornbread.

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