Chicken, Corn & Kale Chowder
  • ¼ cup olive oil
  • ¼ cup diced onion
  • 3 ears of corn, corn kernels removed and set aside
  • 4 large red bliss potatoes, medium dice
  • 2 tsp dried thyme
  • 8 cups vegetable broth
  • 2 chicken breasts off a rotisserie chicken
  • 1½ cups loosely packed chopped kale
  • 1½ cups milk {I used 1%}, warmed slightly
  • 8 oz shredded cheddar
  • salt & pepper to taste
  1. In a large pot, over medium heat, add the olive oil, onions and thyme. Cook until the onions are softened.
  2. Add in the vegetable broth, potatoes and corn cobs. Season with salt and pepper to taste. Simmer for 15-20 minutes.
  3. Remove the corn cobs and puree the broth slightly, leaving about half the potato pieces in tact and the other half smoothly blended with the broth.
  4. Stir in the kale, chicken and corn kernels. Cook until the kale and corn are tender.
  5. Stir in the slightly warmed milk and cheddar. Stir until smooth.
Recipe by LeMoine Family Kitchen at