Craving a cozy, warm soup on these cool autumn days? This creamy, kimchi chowder with loads of corn and chunky vegetables should do the trick! The best part is, it’s ready in about 30 minutes.
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.
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A Creamy Fusion of Korean Spice and Comfort
The fermented kimchi brings a unique Asian flavor to this hearty dish as well as added nutrition for good gut health. It has similar flavors to my Korean kimchi ramen but it's creamier and chunkier.
Kimchi and corn chowder is an interesting fusion of flavors that brings together the best of Korean and Western cuisines:
- Kimchi is known for its tangy, spicy, and umami-rich taste.
- Corn chowder, on the other hand, is a creamy, comforting soup.
- When combined, kimchi adds a bold, spicy kick and a layer of complexity to the creamy and slightly sweet corn chowder.
- The acidity from the kimchi cuts through the richness of the chowder, and the corn's sweetness balances the heat of the kimchi.
- The result is a cozy, delicious soup, perfect for fall and winter!
You can check out more of my homemade soup recipes here.
Ingredients
- leeks - make sure you clean them well as they often have dirt trapped in the layers
- chicken broth - can also use vegetable broth
- kimchi - the kimchi is cooked into the soup and added as a fresh topping, making this chowder explode with kimchi flavor
- white or yellow potatoes - these varieties hold their shape well in soup
- canned corn - the corn niblets (can also thaw frozen corn)--do not use creamed corn
- heavy cream - to add rich creaminess to the chowder--can use milk or half-and-half cream for a lighter option
- cornstarch - to thicken the soup
*Check recipe card for ingredient amounts.
How to Make Kimchi Chowder
Step 1. Cook vegetables. Heat the canola oil in a pot over medium-high heat. Cook the celery, leeks and carrots.
Step 2. Simmer. Add the chicken broth, potatoes, kimchi, canned corn and bay leaves. Bring to a simmer, reduce heat, cover and cook until the potatoes are soft. Remove the bay leaves.
Step 3. Thicken. Turn the heat up to medium. Combine the heavy cream with the cornstarch. Gradually stir it into the soup and keep stirring until the soup starts to thicken. Season if needed.
Step 4. Serve. Serve the hot kimchi chowder in bowls, topped with the kimchi, baby corn and fresh parsley.
Recipe Tips
To clean the leeks properly for the kimchi chowder:
- 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 and discard 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.
- Make sure to add the cream towards the end of the cooking process to avoid curdling.
- If the kimchi chowder is too thick, you can thin it with a bit more broth.
- If it’s too thin, mash some of the potatoes or blend a portion of the soup and stir it back in.
How to Store Kimchi Chowder
This kimchi chowder can be stored in the refrigerator for up to 5 days. I don’t recommend freezing it, as it changes the texture.
More Delicious Homemade Recipes Using Kimchi
If you tried this Kimchi Chowder Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Kimchi Chowder
Ingredients
For the Chowder
- 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
Notes
- Once it's cooled, store in an airtight in the fridge for up to 5 days.
- I don’t recommend freezing it, as it changes the texture.
- Make sure you clean the leeks well as they often have dirt trapped in the layers:
- 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
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
I love how it smells when this chowder is cooking and the flavors are on point!