Potato, Corn and Kohlrabi Chowder recipe. Delicious and vegetarian! (2024)

FAQs

Can you substitute kohlrabi for potatoes? ›

Potatoes

Even though kohlrabi doesn't have the starchiness of Russets or Idaho potatoes, it still works as a substitute for spuds. Grate kohlrabi to use in latkes and potato pancakes, or stir it into the pot for a heartier batch of soup.

Whether you're cooking kohlrabi or serving it raw, you will need to completely peel and discard the thick, tough outer layer (you may need a sharp knife for this; the skin is quite tough and indigestible). Cut the kohlrabi. To enjoy the crunch of raw kohlrabi, you'll want to cut it into delicate pieces.

Corn Chowder is a type of chowder that originated in the Midwestern and Southern United States, where corn is a staple crop. The dish was popularized in the 1800s, when settlers in these regions would use the abundant corn harvest to create a thick and hearty soup.

A cup of cubed or sliced kohlrabi has just 36 calories and 8 grams of carbs - about one-third of the carbs and calories found in potatoes. Blood-pressure friendly: A cup of kohlrabi slices has just 27 mg sodium, with more potassium than a medium banana, making it doubly beneficial for managing blood pressure.

Customarily, chowder included onion, potatoes, and cream.

The word chowder is a corruption of the French chaudière (“cauldron”), and chowder may have originated among Breton fishermen who brought the custom to Newfoundland, whence it spread to Nova Scotia, New Brunswick, and New England.

Although a bisque and a chowder are both cream-based soups and most often feature seafood, it is their consistency that defines them and makes them quite different from each other. Whereas a bisque is smooth, a chowder is chunky, chock full of hearty pieces of ingredients such as potato and clams or corn.

Kohlrabi tastes like cabbage and looks like a turnip, albeit a spiney turnip that is sprouting leaves reminiscent of a cross between kale and collards. Kohlrabi resembles a root vegetable, but actually, the edible globe is the modified swollen stem of the plant and grows above ground.

It is often mistaken as a root vegetable (so we're including it here!), but kohlrabi actually belongs to the Brassica genus of plants and is related to cabbage, broccoli and cauliflower. Its taste and texture are similar to those of broccoli stems and cabbage, although sweeter.

What Does Kohlrabi Taste Like? Kohlrabi tastes similar to a broccoli stalk, but a bit more tender and sweet. Don't forget to remove the tough outer peel, then use the bulb either raw or cooked. It can be prepared much like a broccoli stalk, too—if raw, shred it and use it in slaw or thinly slice and use in a salad.