Potato, Kale & Sweetcorn Chowder

 This dish was inspired from a trip to Whole Foods when I was visiting my sister in America. Whenever I visit my sister my first stop is always the local Whole Foods, not necessarily to buy all my groceries there (FYI some items are way overpriced and you can get them lots cheaper elsewhere) but I love walking around the aisles having a look at what new products they have.

In their buffet section on a previous visit they were putting out the hot food for the lunch rush and they had a sweet potato chowder. I had a quick peek in the pot and the chowder smelt incredible so I decided I wanted to create my own chowder.

My Potato, Kale and sweetcorn chowder

Whilst the Whole Foods chowder used sweet potatoes in their dish, when I came to make the recipe I only had small white potatoes in the pantry so that’s what I used and they work incredibly well. Obviously I didn’t know what other ingredients, besides the vegetables, were in their chowder so the rest of the recipe is made to my taste and what I believe works well together.


A dairy-free chowder

Most chowders use dairy in them but as I’m dairy-free there’s no dairy in this recipe. I’ve used coconut milk in the recipe below and blending half of the mixture adds a lovely thickness to it. I don’t blend all the chowder as I love being able to have bites of the vegetables in each spoonful.

If you are making a large batch of this chowder to freeze when it comes to re-heating I’d recommend you do this slowly so the potato chunks don’t break apart. Also, be aware if freezing it, the kale, once defrosted will lose its vibrant green colour so you may want to just add the kale when re-heating and blending it then.

Potato, Kale & Sweetcorn Chowder

Serves: 4-6

Time to cook: 25 minutes


-1 Tbsp. coconut oil or avocado oil

-1 onion, peeled and finely diced

-2 garlic cloves, peeled and crushed

-1tsp. ground turmeric

-2 tsp. medium curry powder

-1 thumb-sized piece of ginger, peeled and finely grated

-500g small potatoes, washed and cut into bite-sized pieces

-50g kale, stalks removed, washed and roughly chopped

-1 1/2 cup cooked sweetcorn

-1 x 400g can coconut milk

-salt & pepper to taste

How To Make

  1. Place a large pan over a medium heat on the stove and warm the oil.

  2. Once the warm is oil add the onion and garlic and cook for 3-4 minutes until the onion is starting to become clear/translucent and the onion and garlic are becoming more fragrant.

  3. Add the ground turmeric and curry powder and cook, stirring the whole time for 2 minutes.

  4. Put the potatoes in the pan and mix well until coated in spices.

  5. Pour the coconut milk in the pan and fill the empty tin up with water and add this to the pan too.

  6. Give everything a big stir and bring to a boil then reduce heat to a simmer and cook for 10 minutes.

  7. After the 10 minutes, add the kale and sweetcorn and cook for a further 5 minutes or until potatoes are cooked - test them by piercing with a knife, if the knife glides through they are done.

  8. Allow the chowder to cool slightly then blend half.

  9. Serve and top with fresh coriander (optional)

  10. Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months.