It’s a very Man Monday peeps.
Friends. This last weekend I had the most EPIC culinary experience! Well, I mean, I haven’t had many epic culinary experiences… at most, I’ve had “awesome” or “just pretty cool” experiences. But this was beyond my biggest expectations!
So what happened? Sarah and I went to Wooster, Ohio and spent three days being pampered by the awesome folks at Certified Angus Beef. I’m not going to go into crazy details about it just yet… I’ve been informed by my supervisors (Sarah and Addi) that that story is beyond my pay grade… so just be patient, and Sarah will tell you all about it later.
Okay, now for the same ol’ Man Monday stuff.
Now, this post has two purposes. First, I’m going to give you an awesome recipe, of course. Second, I am going to explain to you guys how November is going to go down. I’m committing to presenting 4 epicly awesome Man Monday posts in November! Scroll down to the bottom of this post for details.
Today’s recipe is good enough that we’ve made it twice already. This corn chowder makes awesome leftovers too. You can whip up a giant batch, and eat it for the entire week. The best part? That’s exactly what I did, and by the end of the week, I still wanted more.
Recipe adapted from Tyler Florence’s corn chowder recipe, though, I took some liberties in changing it a bit, for simplicity/efficiency’s sake (no surprises there amiright? *chuckles*)
Corn, Potato, and Kale Chowder
Recipe adapted from Food Network
Makes 8-10 cupsIngredients:
- 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.)
- 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:
- 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.
- Slowly whisk in the flour until you get an even consistency.
- 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.
- Add the frozen corn. This will decrease the temperature quite a bit, so make sure your potatoes are done before adding the corn. Decrease the heat and simmer for another 5 minutes. Add your parsley and kale and simmer until the kale is cooked just right. When is the kale cooked just right? Well, whenever the heck you say so, I don’t know how you like your kale, sheesh.
- Serve with anything you don’t love. Why? Because you will be complimenting the soup so much, that whatever side dish you add to the meal will feel jealous and have hurt feelings the whole night. It just won’t compare.
Enjoy my friends.
Now, to introduce a Man Monday production, an event happening every single Monday in November, a culinary extravaganza prepared by Zach and Highheelsandgrills.com, known simply as: ZPMHM! Or, “Zach Plans My Holiday Meal!”
First, a quick explanation. Holidays can be stressful. At least for me, a big reason for that is the planning for and the execution of the meals. So with ZPMHM, my goal is to take 90% of the planning out of the equation for you guys. How will I do that? I’m going to provide 4 recipes in November, an appetizer, an entree, a dessert, and a leftover. I PROMISE YOU, if you follow my recipes for your Holiday dinner, you will have a memorable meal, worthy of your holiday celebration, and good enough to impress. Not only that, but you’ll have leftovers too! I’m even throwing around the idea of including a few videos, to assist you in making this meal even more manageable.
What do you guys think? Good idea? Are any of you even still reading this post? How many fingers am I holding up? (hint: 4)
I’m super pumped about this guys and I hope you all come along. Though, I’m not so sure about this acronym… ZPMHM doesn’t really roll off the tongue… any ideas on a new title for this event? Send those ideas via a comment below, or on Facebook. I’ll give a personal shout-out to the winner and maybe some fairy dust…
Soup season is my favorite. This looks delish and I can’t wait to try it!
Yum! this looks amazing, Im always looking for tasty soup recipes
Just stumbled across this recipe and ironically am from Wayne County, Ohio (live 10 miles from Wooster!) Just wanted to mention that your tip about cooking the kale until it’s how you like it is really not that helpful to someone who’s planning to try it for the very first time. 🙁 Right now I haven’t the foggiest idea what it’s supposed to be like when it’s “done.”
What a small world! I put that tip because if you are like me, you don’t like to eat soggy kale. I literally add the kale, stir it, and then call it done. If you want to keep cooking it to break it down further, you are more than welcome to! I just like mine firm still, is all. 🙂
Good to know, thank you! Getting ready to make this now for supper!
Good to know, thank you! Getting ready to make this now for supper!
Follow up since I must not have clicked “post comment” earlier… THIS IS AMAZING!!!!!!!!!!! OMGosh, the wonderful flavor from the stock and the cream and the thyme. I’m already kicking myself for not making a double-batch so I can eat it as leftovers the rest of the week! We fried some bacon and chopped and sprinkled on top, as well!
Thanks so much for a wonderful recipe!
Just an FYI dried herbs will always be more potent than fresh. 🙂 Generally you use 3:1 ex. 3 teas. Of fresh = 1 teas. Of dry. Can’t wait to try this recipe it sounds delish.
hi I just ran across this on Pinterest, I love potato and corn chowder, just bought some kale to try for the first time we usually do not have fancy stuff around here (my question is do you really use flower?) lol I would think you would use flour. Ingredients are ok but check out directions
how many cups will 2 Idaho potatoes yield ? I want to make sure i don’t over or under add the potatoes.
thanks !
Hi there!
I was on Pinterest looking for meatless meals to serve for Fridays during Lent and came across your corn chowder recipe. The addition of the kale makes it look so scrumptious and I can’t wait to try it! I love making homemade soups, stews and chowders during the colder months of the year, as our New England winters can be pretty harsh! I tend to reach for the rib-sticking comfort foods that warm you from the inside~out. A giant pot of chowder is just what a cold crisp day like today calls for. Thank you for sharing this wonderful recipe, can’t wait to serve it!
Sincerely,
Stephanie
Dried herbs are always stronger than fresh ones, because the water’s removed and the flavor is concentrated. They also have a different flavor, though, and the two are generally not interchangeable. For example, dried tarragon tastes VERY different from fresh. Same with virtually every other herb.
We really liked this! Used fresh summer corn off the cob, so good!–Meryl
made this… absolutely delicious. couple typos in the recipe btw.
This was delicious – thank you! Do you happen to have any idea what the nutrition facts are?
Hi. This soup was awesome! We have just started introducing kale into our life. Thanks to a summer farmers market that we’ve been going to. I have to say this was wonderful. I did cook the kale a little longer as we’re not a fan of having it be too tough. It ended up being perfect. I put it in with the corn. We cook some bacon to crumble and sprinkle on top. And I served it with some bread from the same farmers market. Wonderful recipe for the beginning of fall.
How long would you keep leftovers in the fridge? I normally don’t go past four days, so I was just wondering what your recommendation was. And I’m sure I can’t freeze it because of the cream.
Thank you for such a wonderful recipe!
That’s great! We love this soup too! I generally keep leftovers for up to 5 days before tossing them. Sometimes a full week if I’m feeling extra brave. 😆 I’m glad you’ve been enjoying this!
We just made this soup for Sunday lunch. Half of my family loved it–the other half have not been converted to soup lovers yet. I’m looking forward to the leftovers for my lunches this week. I did add a generous dash of pepper and I used a whisk to mash some of the potatoes at the end of the cooking time to make the broth more thick & creamy. Excellent soup! I served it with a slice of cheese toast.