You might not think of soup as a summer dish, but it’s one of the tastiest ways to enjoy the season’s produce at its peak. The bonus is that it’s simple to make. This chowder makes a hearty lunch, but it’s also a great summer dinner with a salad and some bread. The best part — unlike many soups that have to simmer for hours, it goes from start to finish in 45 minutes flat!
Servings: 6
Ingredients:
- • 3½ cups fresh corn kernels
- • 1 lb. russet potatoes, peeled and cut into ¾-inch pieces
- • 1 onion, chopped
- • 3 carrots, cut into ¼-inch round slices
- • 2 tbsp butter
- • 6 cups chopped kale
- • 1 32-oz can low-sodium chicken broth
- • 1 cup milk
- • 2 bay leaves
- • ½ tsp smoked paprika
- • ¼ tsp salt
- • ¼ tsp pepper
- • 1 small red pepper, diced
Directions:
- • In a large pot, heat butter over medium heat until melted.
- • Add onion and carrots and cook, stirring, 10 minutes or until softened.
- • Add corn and cook an additional 5 minutes.
- • Add kale, chicken broth, bay leaves, smoked paprika, salt, pepper, corn, potatoes, red pepper, and ½ cup water.
- • Bring to a boil and reduce the heat to medium-low.
- • Cover and cook until vegetables are tender, 10-15 minutes.
- • Remove bay leaves and ladle chowder into bowls.
