This Potato, Corn and Kohlrabi Chowder recipe is so good, plus it’s vegetarian! Have you ever tried Kohlrabi? We love to grill it, bake it, sauté it and of course, use it in soups and chowders.
Have you tried our Sweet Potato and Kohlrabi Fries with Spicy Roasted Red Pepper Mayo? It’s a must make. The mayo is so good that you’ll end up using it on more than just the fries! Between these recipes, they’re both our favorite Kohlrabi recipes for sure.
We’re going to share a post all about kohlrabi soon, but first, we need to share this recipe. It’s so delicious that I ended up making it twice in the past week. Our farmer’s market doesn’t have it anymore, but thankfully you can still find it in the grocery store.
Whenever we make chowder, it’s loaded with tons of fresh vegetables. The best part is that you can make this chowder recipe vegetarian. Our local store carries a vegetarian chicken broth. It tastes just like chicken broth, but no chicken, and it’s organic!
This recipe involves a lot of chopping!
- Don’t have the time to perfectly chop and want an easier way? Try using a veggie chopper, like a nicer dicer.
- Make sure you have a designated cutting board for fruits, vegetables, poultry, meat and fish.
- It’s always good to use a quality knife when working with produce, or anything that needs slicing and dicing for that matter.
The kohlrabi in this chowder becomes tender with the potatoes, and then we love the addition of the grilled corn. Fresh Jersey corn is in season right now, and we’re eating raw for the most part, but we love it grilled and in this chowder! We purchased most of these ingredients from our local farmer’s market. We love to shop local and organic whenever possible.
If you try this chowder recipe let us know by tagging us on social using #knowyourproduce
Potato, Corn and Kohlrabi Chowder Recipe | Vegetarian
- 2 tablespoons unsalted butter
- 2 garlic cloves minced
- 1 onion diced
- 2 stalks celery diced
- 1 carrot diced
- 1/4 cup flour
- 4 cups Organic Vegetarian No-Chicken Broth Imagine Brand
- 1 cup whole milk
- 3-4 small kohlrabi peeled and diced (larger kohlrabi has a very strong taste)
- 2 potatoes diced
- 1 bay leaf
- 1 cup grilled corn
- 1 tablespoon fresh chopped parsley
- sea salt and pepper to taste
- Melt butter in a large stockpot over medium high heat.
- Add in the garlic, onions, celery, corn, and carrots.
- Cook until veggies are tender, about 5 minutes.
- Add in the kohlrabi, potatoes, bay leaf and parsley.
- Cook for 5 minutes and then add in the flour.
- Mix until it's incorporated.
- Gradually stir in the "chicken broth" while cooking.
- Bring chowder to a boil and reduce heat to a simmer for 20 minutes.
- Mix in the milk and continue to cook for another 5-10 minutes.
- *We like to top with a little smoked paprika for a smokey flavor.