Chickend Kale Corn Chowder recipe
Chicken Kale Corn Chowder
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

A delicious, creamy, savoury chowder for those cold winter's nights.

  • 2-3 tbs butter
  • 1 carrot finely diced
  • 3 celery stalks finely diced
  • 2 shallots finely diced
  • 15-20 small nugget potatoes cubed
  • 3 chicken breasts cubed
  • 500 ml heavy cream
  • 2 tsp ancho chile
  • 1 tsp coriander seed to taste
  • 5-6 cups chicken bouillon or stock enough to cover
  • 1 540 ml can corn
  • 3 leaves kale
  • salt and pepper to taste
  1. In a large pot on medium to med-high heat, melt the butter.

  2. Add the carrot, celery and shallots and cook until tender.

  3. Add the potatoes and cook until softened slightly (1-2 minutes).

  4. Add the chicken and cook a few minutes more, stirring every 30 seconds or so.

  5. Add the cream, ancho chile, coriander* and chicken stock (until ingredients are just covered plus a little bit more). Bring to a boil – stirring – then reduce to a simmer. Add the corn and cook until the chicken and potatoe are cooked through (about 10 minutes). Season to taste. *Note: if you prefer a more forward flavour, add more ancho chile, seasoning to taste as you go.

  6. Lastly, add the kale and let cook further until it is wilted to your liking. Add more or less depending on your preference. For an added twist, try adding spinach too if desired!

  7. Serve and enjoy!