Kimchi Chowder

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.

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!

Kimchi Chowder Ingredients

• leeks - make sure you clean them well as they often have dirt trapped in the layers
• bay leaves - to enhance the flavor
• 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
• toppings - whole baby corn, fresh kimchi, fresh parsley

*Check recipe card for ingredient amounts.

How to Make it

1. Cook vegetables. Heat the canola oil in a pot over medium-high heat. Cook the celery, leeks and carrots, stirring constantly, for 5 minutes.
2. Simmer. 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.
3. Thicken. 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).
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, 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

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.

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