Step 1

In a large pan sauté the onion over a medium low heat in butter until soft (around 10 minutes). Season with sea salt and pepper.

Step 2

Add the garlic and stir it in. Sprinkle over the flour

Step 3

Carefully whisk the white wine into the flour to avoid lumps.

Step 4

Add the broth, again whisking continuously to avoid any lumps.

Step 5

Stir in the corn.

Step 6

Simmer for around 10 minutes, stirring occasionally. Taste and season again if needed.

Step 7

Add the kale, stir and cook for a minute or two until wilted but still bright green.

Step 8

Stir through the cream at the end and heat until chowder just comes back to the boil - then turn off. Don't boil the soup after the cream is added or it could split.

Step 9

Garnish with Parmesan Cheese if you wish.