Healthy Corn and Potato Chowder with Kale

Instructions

1. 1

   **Prep the Vegetables**: Begin by peeling and dicing the potatoes. Chop the onion and garlic, and prepare the corn and kale.

2. 2

   **Sauté Aromatics**: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for approximately 5 minutes until it's translucent. Stir in the minced garlic and sauté for an additional minute until fragrant.

3. 3

   **Add Potatoes and Broth**: Add the diced potatoes, corn, thyme, salt, and pepper to the pot. Pour in the broth, bringing it to a boil. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are very tender.

4. 4

   **Blend for Creaminess**: Once the potatoes are soft, use an immersion blender to blend a portion of the chowder until smooth. This will create a creamy texture without the need for cream. Alternatively, you can transfer half of the chowder to a blender, puree it, and then return it to the pot.

5. 5

   **Incorporate Kale and Optional Milk**: Stir in the chopped kale and, if using, the unsweetened almond milk for added creaminess. If you're adding ground turkey or chicken for protein, cook it in a separate pan and fold it in at this point. Allow everything to simmer for an additional 5-10 minutes until the kale is tender.

6. 6

   **Season to Taste**: Taste your chowder, adjusting the seasoning with salt and pepper as necessary.

7. 7

   **Serve and Enjoy**: Ladle the chunky chowder into bowls, and maybe drizzle a little olive oil on top for richness or a sprinkle of fresh herbs for garnish.