Smoked Paprika Chicken Corn Chowder from Let Them Eat Kale! by Julia Mueller - Cooking by the Book

Ingredients

• 2 tablespoons grapeseed or olive oil
• 1 large yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 6 cloves garlic, minced
• 4 ears white sweet corn, kernels removed quart chicken broth
• 1 cup cream (or coconut milk)
• 2 tablespoons Hungarian paprika
• 2 tablespoons brown rice flour (or regular flour)
• ½ cup water
• 1 ½ pounds chicken, chopped into cubes
• 6 cups tightly packed kale leaves, chopped