Potato Kale Chowder | PCC Natural Markets

Potato Kale Chowder

Yield: 3 quarts

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

A chowder is a soup that usually contains potatoes and milk. You can use any type of milk you like (including soy milk), remembering that the higher the fat content, the richer the chowder will be.


  • 2 to 3 teaspoons unrefined light olive oil or canola oil Add to list
  • 2 cups leeks, halved lengthwise and sliced in 1/2-inch pieces Add to list
  • 1 cup red onion, quartered and then sliced thin Add to list
  • 2 pounds Yellow Finn or Yukon Gold potatoes, scrubbed or peeled and cut in 3/4-inch dice Add to list
  • 2 quarts unsalted vegetable stock Add to list
  • 2 cups water Add to list
  • 2 3-inch sprigs fresh thyme or 1 teaspoon dried thyme Add to list
  • 1 tablespoon caraway seeds Add to list
  • 4 cups firmly packed kale leaves, sliced in ribbons Add to list
  • Salt and white pepper to taste Add to list
  • 2 cups milk (dairy, soy, rice, etc.) Add to list


In a 3- or 4-quart pot, heat oil and sauté leeks and onions for 4 minutes on low heat. Do not brown them.

Add potatoes, stock water, thyme, and caraway seed and bring to a boil, uncovered. Lower heat, cover pot, and cook about 20 minutes, until potatoes are almost soft.

Add kale, salt, and pepper. Cover and cook 10 minutes longer or until kale is tender. Add milk to taste, adjust seasonings, simmer 5 minutes longer (without boiling), and turn off the heat.

Recipe by Golda Simon, former PCC Cooks instructor

More about: kale, potatoes


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