Smoky Cheddar, Corn and Kale Chowder (Family Bites)

This simple seasonal soup has been buried in the blog archives for five years. First published in August 2010 - when my oldest child was still shorter than me, Will and Kate had yet to marry, and Instagram hadn’t officially launched – it was popular with both my family and favourite readers, and has remained in regular rotation around our table ever since.

This summer I’m bringing it back to the forefront for new readers and old alike, as it’s been jazzed up a bit, thanks to the addition of some colourful kale and red pepper. As you know, my kids are totally down with kale, so I add it to as many dishes as possible, especially when large leafy bunches are readily available at the farmers' market. If your family isn’t fond of it, you can replace it with spinach, or just leave out the greens altogether.

What I like best about this soup is that it’s made with a handful of basic foods you're likely to have on hand, and is infused with a just enough spice to remind us that fall really is right around the corner. The simple simmer of a few ingredients makes this a dinner that can be pulled together quickly (no long stovetop time required) using the best of the season in a fresh and fun way.

P.S. How do you feel about soup in the summer? I love it, but have to confess I'm not a fan of cold soups. To me, eating them is like downing a vegetable smoothie with a spoon and I just can't get behind the idea. I did have a chilled cantaloupe and champagne soup once, and it was tolerable, but generally speaking I like my soup hot.

Smoky Cheddar, Corn and Kale Chowder

Serve 4-6

1 lb. new potatoes, scrubbed and quartered
3 cups water (or chicken or vegetable stock)
6-7 sprigs fresh thyme
2 teaspoons kosher salt
1 Tbsp. butter
2 Tbsp. olive oil
1 large Spanish onion, finely diced
1 red pepper, finely diced
½ bunch kale, centre stems removed and leaves roughly chopped
4 cups corn kernels, scraped from 6-7 ears of corn
3 green onions, thinly sliced
1 cup milk
1/3 cup heavy cream
1 cup chicken stock (or water)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup grated sharp cheddar cheese
Kosher salt and fresh ground pepper

1. Place the potatoes in a large soup pot and cover with the water, thyme sprigs and salt. If using stock, omit the salt.

2. Bring to a boil, reduce heat and simmer for 10-15 minutes.

3. Meanwhile, heat the butter and oil in a large skillet. Sauté the onion and red pepper and cook, stirring frequently, until softened and slightly browned. Add the kale and cook until wilted, 2-3 minutes.

4. Once the onion mixture has cooked, add them to the potatoes. Also add the corn, green onions, milk, cream and stock. Bring to a boil, lower heat slightly, and allow to bubble for 7-8 minutes.

5. Add the cumin and paprika and stir well. Lower the heat and add the cheese, allowing it to melt completely. Season well with salt and fresh ground pepper. Serve warm.

Adapted from Love Soup