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 Ingredients
- leeks – make sure you clean them well as they often have dirt trapped in the layers
- bay leaves
- chicken broth
- white or yellow potatoes – these varieties hold their shape well in soup
- 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!
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
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.
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.
If you enjoyed this kimchi chowder, let me know in the comments and please share the recipe!
- 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
- 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 information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.