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Craving a cozy, warm soup on these cool autumn days? This creamy, kimchi chowder with loads of chunky vegetables should do the trick! The fermented kimchi brings a unique Asian flavor to this hearty dish as well as added nutrition for good gut health. The best part is, it’s ready in about 30 minutes.

Kimchi chowder in a white bowl on light marble background, with kimchi and a spoon on the side

Kimchi Chowder Ingredients

Kimchi chowder ingredients prepped in bowls on light background.
  • celery
  • leeks – make sure you clean them well as they often have dirt trapped in the layers
  • bay leaves
  • chicken broth
  • kimchi
  • white or yellow potatoes – these varieties hold their shape well in soup
  • carrot
  • canned corn – niblets
  • heavy cream
  • cornstarch – to thicken the soup
  • Toppings – whole baby corn, fresh kimchi, fresh parsley

The kimchi is cooked into the soup and added as a fresh topping, making this chowder explode with kimchi flavor!

Tips

Kimchi chowder in a white bowl on light marble background.

To clean the leeks properly:

  • first rinse them with cool water and then pat dry
  • cut off the dark green ends and save them for another use or discard them
  • slice the rest of the leek, discarding the root
  • place the sliced leeks into a bowl of cool water
  • stir them around gently to get rid of any dirt caught in the layers
  • drain the leeks from the water, using a colander
Kimchi chowder in a white bowl on light marble background, with a spoon on the side.

This quick soup is great for weekdays when you don’t have a lot of time to spend cooking in the kitchen. Or, you can make a large pot of it on a Sunday and enjoy it throughout the week by reheating it on the stove; just make sure to reheat it all the way through for food safety purposes.

Storage

This vegetable chowder can be stored in the refrigerator for up to 5 days. I don’t recommend freezing it, as it changes the texture.

Kimchi chowder in a white bowl on light marble background, with a spoon on the side.

If you enjoyed this kimchi chowder, let me know in the comments and please share the recipe!

Kimchi chowder in a white bowl on light marble background, with kimchi and a spoon on the side

Kimchi Chowder

Joss D
Craving a cozy, warm soup on these cool autumn days? This creamy, kimchi chowder with loads of chunky vegetables should do the trick!
5 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Soup
Cuisine French, Korean
Servings 4
Calories 420 kcal

Ingredients
 
 

  • 1 tablespoon canola oil
  • 1 cup celery - diced
  • 1 cup leeks - cleaned and sliced
  • 1 cup carrots - diced
  • 4 cups chicken broth
  • 2 cups white or yellow potatoes - cleaned and diced
  • ½ cup kimchi - with the brine
  • 2 cups canned corn - drained
  • 2 bay leaves
  • ¾ cup heavy cream
  • ¼ cup cornstarch
  • salt - to taste

To Serve:

  • ¼ cup kimchi - chopped into smaller pieces
  • 4 baby corns
  • Fresh parsley - chopped

Instructions
 

  • Heat the canola oil in a pot over medium-high heat. Cook the celery, leeks and carrots, stirring constantly, for 5 minutes.
    1 tablespoon canola oil, 1 cup celery, 1 cup leeks, 1 cup carrots
  • Add the chicken broth, potatoes, kimchi, canned corn and bay leaves. Bring to a simmer and then reduce heat to medium-low. Cover and cook for about 10 minutes (until the potatoes are soft). Remove the bay leaves.
    4 cups chicken broth, 2 cups white or yellow potatoes, ½ cup kimchi, 2 cups canned corn, 2 bay leaves
  • Turn the heat up to medium. Combine the heavy cream with the cornstarch by whisking it together in a small bowl. Gradually stir the mixture into the soup and keep stirring until the soup starts to thicken. Season with salt, to taste (if needed).
    ¾ cup heavy cream, ¼ cup cornstarch
  • Serve in bowls, topped with the kimchi, baby corn and fresh parsley.
    ¼ cup kimchi, 4 baby corns

Nutrition

Calories: 420kcalCarbohydrates: 50gProtein: 8gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 55mgSodium: 1168mgPotassium: 939mgFiber: 5gSugar: 7gVitamin A: 6551IUVitamin C: 31mgCalcium: 96mgIron: 3mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword kimchi
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