Join us online for KindSoup for Students as we make a Corn Chowder (based on this recipe from Vegan Heaven). After completing your soup, and sharing some with your family, freeze and label the rest for donation, then drop off at one of our participating food assistance providers.
Students can earn 1 Student Service Learning Hour for every 2 quarts of frozen soup made with the group and delivered to others. There is a maximum of 10 quarts that can qualify for any given day (5 SSL hours). Most recipes render at least 6 quarts of soup, 3 SSL hours.
In order to receive SSL Hours
- Take a picture during preparation, of the finished product, and at delivery
- report on where you shared your KindSoup
- Complete this SSL Form
Corn Chowder
- 12 medium-sized russet potatoes, cut into cubes
- 4 red bell pepper, cut into medium-sized chunks
- 20 cups corn kernels either fresh or frozen
- 8 stalks of celery, chopped
- 4 onion, finely chopped
- 8 carrots, sliced
- 8 bay leaves
- 2 teaspoon smoked paprika powder
- 2 teaspoon Cajun seasoning (optional) Omit if you don’t want the corn chowder to be a bit spicy!
- 16 cups vegetable broth
- 4 cup coconut milk
- 2 cup unsweetened almond milk
- salt, to taste
- black pepper, to taste
- 4 green onion, cut into rings
- 2 cup fresh parsley, chopped
Soup Instructions
- Cut all the vegetables in bite-sized chunks or slices. Put 2 cups of the corn in a blender together with the coconut milk and the almond milk. Blend until smooth. Set aside.
- In a large pot, sauté the onion in some oil until it becomes translucent. Then, add the vegetables, the spices, the bay leaves, the vegetable broth, and the pureed corn. Bring to boil and cook for about 15 minutes or until the vegetables are tender.
- Discard bay leaves. Season with salt and pepper and sprinkle with the green onion and the fresh parsley. I like this corn chowder best with warm whole wheat baguette.
Health and Safety Information
In order to protect the the quality of our KindSoup program, we ask that volunteers conscientiously observe the following guidelines:
- Start with clean hands and wash again frequently as needed throughout the cooking process.
- Start with clean kitchen surfaces and utensils (antibacterial wipes do a great job).
- Keep longer hair tied back.
- Follow other common sense procedures, such as never returning a tasting spoon to the pot!
Thank you for maintaining a high cleanliness standard for our KindSoup donations!
STUDENTS:
Prior to our Sunday, September 6th cooking session:
- Confirm your participation by signing up at the bottom of this page
- Gather your ingredients
- Make sure that you have either a Soup Pot large enough to hold all of this soup, or two smaller ones that will together hold it all
- Have 6 quart sized plastic soup containers with tight fitting lids (ask your neighbors if you could have theirs rather than them recycling them – they will be thrilled)
Have all of your ingredients and cooking tools out and ready for when you sign on to our zoom at 5pm. (long hair should be tied back, and everyone should start with freshly washed hands and gloves if you have them) You can start peeling and chopping your veggies while you wait for us to begin.
Everyone’s first name should identify them on our zoom screen please.
See you soon!!
How to Donate Your KindSoup
Seal containers with a tight lid and freeze. Label each container with: date prepared, your first name and last initial, “Corn Chowder” and common allergens (such as nuts, eggs, wheat, dairy, vegan or vegetarian as appropriate) – which we will discuss on the call. Within one week, drop containers of frozen soup off at one of the following participating food assistance providers, and can give one quart away also to a person or family that is in your heart and/or going through a difficult time. You will report all KindSoups that you shared – with to the food assistance organization, or to those people whom you know.
- Rainbow Community Development Center 12120 Tech Road, Silver Spring (this takes you to the rear parking lot and loading dock – there is usually a large RAINBOW truck parked here): Drop-off Monday-Friday 10am-1pm.
- Upcounty Consolidation Hub 12900 Middlebrook Rd., Germantown (supporting 1,000 families with food and other supports): Drop off Tuesdays, Thursdays, or Fridays 9-11 am.
- Goods for Good 5830 Nebraska Ave NW, Washington, DC 20015: Drop-off Monday-Friday 10am-4pm.
- Embry Rucker Shelter 11975 Bowman Towne Drive, Reston, 703-437-1975. (Leave donations on the table around the back): Drop off anytime!
- Cordell Place 4715 Cordell Ave, Bethesda, MD, 240-316-5994. (Please knock on the main door and let staff know you are a KindWorks volunteer delivering soup, casserole, and/or banana bread. If no staff member is available, call 240-316-5994 for assistance. Street parking is available; if parking is limited, call ahead to arrange a curbside handoff with a staff member): Drop off anytime—the center is staffed 24/7.
Here are some options for donating outside the DC area:
- NYC Community Fridges located throughout New York City.
- Bread and Roses 58 Newbury St., Lawrence, Mass., 978-681-8768. Drop off Mondays-Thursdays, 10 am-4 pm.
- The Bristol Lodge 27 Lexington St., Waltham, Mass., 781-893-0108. Drop off Mondays-Fridays, 9am-6pm.
- Community Refrigerators located in Los Angeles
See you in the KindSoup kitchen!
Learn more about this KindWorks program
Online KindSoup for Students
Date: September 6, 2026
