Ok. We’re chowder cheaters. You won’t find any milk or cream in this soup. What you will find is great flavor and hearty veggies. This soup was solely created with 3 veggies – kohlrabi, corn and sweet potatoes.
First, let’s chat kohlrabi. Kohl what? Kohlrabi (member of the brassicas – think cabbage, broccoli, cauliflower, collards and Brussels sprouts). Kohlrabi was actually a staple food for those living in Eastern Europe – until it was replaced by the potato. During the summer months, you can cut the ends off, leave the skin (which can be purple or green), slice and eat. During the winter, the skin is not prime for eating so it must be peeled. It offers a nice crisp bite and the flavor is very mild – some say the taste is similar to broccoli stems, some say cucumbers. Perhaps, you should just try it and decide for yourself 😉
Medicinally, kohlrabi improves circulation and can help stabilize blood sugar (great potato alternative for diabetics). Nutritionally, it’s an excellent source for vitamin C and potassium, and is high in fiber. You can eat it raw (salads, slaws, crudites), steam, stir-fry, bake or braise. Add it to soups, stews or stuff it like the Hungarians!
Now, onto corn…fresh, sweet, summer corn. First and foremost, the only time we get on the corn wagon is during summer when our organic farmers have it for sale. It’s very special (organic corn, small-scale farming is not the easiest) and we certainly treasure it. Right about now, you’re probably wondering, “how on earth do they have corn to make this chowder?” It was nestled in our freezer! Every year, we process 2-4 cases – some for the business and some for us. We don’t eat it often but sometimes it sure is nice to have this veggie treat. Still wondering? It’s really easy – just shuck, wash, strip the kernels, place on a baking sheet, freeze and bag – presto, magico – corn in winter.
Last, and certainly not least, sweet potatoes – one of the most nutrient dense veggies…high in vitamins A and C. Plus, they help stabilize blood sugar levels and improve the response to the hormone insulin. And, let’s face it, they taste so damn good!
Clearly, all three of these delicious veggies were in our home – hence, this “chowder”. Jen and I really enjoyed it, JP would still rather have a burger and Geri declared “I’ll have it for breakfast tomorrow”.
Happy cooking 🙂
Kohlrabi Corn Sweet Potato Chowder
Gluten Free • Grain Free • Soy Free
(dairy free and vegan when made with coconut oil)
8 tablespoons grass-fed organic butter (+4 tablespoons for the roux)
1lb organic onion, chopped
.8oz organic garlic (3 large cloves), minced
4 teaspoons sea salt
1 teaspoon organic thyme, fresh or dry
1 teaspoon Spanish smoked paprika
1lb (5-6 medium ears) organic sweet corn*, kernels only
2.25lbs (about 4lbs raw/untrimmed) organic kohlrabi, peeled and cut into cubes
2lbs sweet potatoes, peeled and cut into cubes
7 cups homemade chicken broth
4 tablespoons potato flour
In a large stockpot over medium heat, melt butter.
Add onions, cover and cook 5-7 minutes.
Stir onions; add kohlrabi and sweet potatoes, stir, cover and cook an additional 7 minutes.
Add salt, thyme and paprika, stir. Add broth and garlic.
Raise heat to medium-high, cover and cook 6-8 minutes.
While chowder is cooking, make the roux.
In a medium saucepot, over medium-low heat, melt butter. When butter begins to bubble a bit add potato flour. Mix constantly to ensure it doesn’t burn – you’re looking for light foam and golden color.
Add 3 ladles of broth from your chowder, one at a time (try to not include the veggies). Stir or whisk after each ladle full – you’ll have a very thick mixture.
Add roux mixture and corn to chowder and stir. Reduce heat to medium-low, cover and cook for 5 minutes.
Taste, add more salt if needed and fork your veggies to make sure they’re tender.
Serve with your favorite biscuit or some NCK Leek & Cheddar Savory Mini Muffins (pictured above).
*Radical Homemaker Quick Tip*
This recipe easily feeds 8. If that’s too much, you can always freeze the rest for a quick meal another day.
*Sweet corn has a recessive gene, preventing its sugars from turning into starch. So, it’s a vegetable – not a grain. (Source: The New Whole Foods Encyclopedia)
And, please buy organic sweet corn – conventional sweet corn is most likely genetically modified. If it’s not, you can probably bet that it’s been sprayed with chemicals.