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Summer Corn & Potato Chowder

with Kale Salad & Focaccia Croutons

Cooking time

30 minutes




790 /serving

This hearty corn chowder makes an ideal soup for summer. Not just because it makes the most of seasonal sweet corn, but also because it’s the colour of sunshine! Creamy, garlicky and indulgent, this plant-based bowlful includes garlicky focaccia croutons. Serve it with a honey-Dijon dressed kale and cherry tomato salad on the side, and fresh chives on top.

We will send you:

  • 450g Baby potatoes
  • 140g Cherry tomatoes
  • 1 Garlic clove
  • 1 Bunch of chives
  • 3 Ears of corn
  • ½ Bunch of kale
  • 30ml Sweet, Savoury Honey-Dijon vinaigrette
  • 20g All-purpose flour
  • 30g Vegetable demi-glace
  • 150ml Milk
  • 1 Focaccia garlic bun
  • 9g Zesty Herb spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Milk, Mustard, Sulphites, Wheat, Barley, Rye

You will need:

Large pot
Large pan
2 or 4 tbsp Butter
Salt & pepper
Total Fat
33 g
Saturated Fat
11 g
1050 mg
Total Carbs
110 g
23 g
22 g
12 g
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Mise en place
Cut the potatoes into bite-size pieces. Shuck the corn; slice the kernels off the cob. Halve the cherry tomatoes. Strip the kale leaves off the stems; roughly chop the leaves and place in a large bowl, discarding the stems. Toss the kale with a drizzle of oil and season with S&P; using your hands, massage the kale, 1 to 2 minutes, until softened. Mince the garlic. Thinly slice the chives. Cut the focaccia into bite-size pieces.
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Start the chowder
In a large pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the flour and cook, stirring frequently, 1 to 2 minutes, until a paste forms. Add the garlic and corn. Cook, stirring frequently, 2 to 3 minutes, until beginning to soften; season with ⅔ of the spice blend and S&P. Add the milk, demi-glace, ⅓ of the tomatoes and 1 ½ cups water (double for 4 portions). Bring to a boil; reduce to a simmer and cook, 2 to 3 minutes, until slightly reduced. Season with S&P.
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Finish the chowder
To the pot of chowder, add the potatoes and stir to combine. Cook, stirring occasionally, 10 to 14 minutes, until the potatoes are tender when pierced with a fork and the chowder has thickened.
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Make the croutons
While the chowder cooks, in a large pan, heat a drizzle of oil on medium-high. Add the focaccia to the pan in a single, even layer; season with the remaining spice blend and S&P. Toast, stirring occasionally, 5 to 7 minutes, until golden brown (if at any point the pan seems dry, add a drizzle of oil). Transfer to a plate lined with paper towel and set aside.
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Make the salad
While the croutons cook, to the bowl of kale, add the vinaigrette, the remaining tomatoes and ½ the chives; toss well.
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Plate your dish
Divide the finished chowder between your bowls. Top with equal portions of 2/3 of the croutons and remaining chives. Serve the salad on the side and top with the remaining croutons. Bon appétit!