Corn and Kale Chowder
Author: Meg's Meal Planning
Recipe type: Soup
Serves: 2
- 3 slices bacon, coarsely chopped
- 2 tbsp flour
- 2 cups chicken stock
- 2 cups fresh corn removed from husk or 2 cups frozen corn
- 1 cup kale, chopped
- ½ cup milk
- Salt and pepper
- In a medium pot, sauté bacon pieces over medium heat until crispy, remove from pot and set aside.
- Stir in 2 tbsp flour, whisk 2 minutes.
- Add 2 cups of chicken stock, whisk 2-3 minutes.
- Add corn, cook 2 minutes. If using frozen corn, thaw first.
- Use immersion blender to blend to desired consistency
- Add kale and reduce heat to a simmer for 6-8 minutes
- Add milk and salt and pepper to taste
- Top with bacon
Recipe by Meg's Meal Planning at http://megsmealplanning.com/2016/07/05/corn-and-kale-chowder/
3.5.3229