Corn Chowder with Kale, Homemade Tator Tots

Why have I never made homemade tator tots? Why have I never even EATEN homemade tator tots? People make their own fries and hash browns, so why don't they make their own tots? Well I have no answer for that because they take no time at all and taste way better than the frozen kind. Say yes to a world that makes more things from scratch!
When doing research on these, I found most recipes involved eggs or flour and some even gelatin, to act as a binder. That didn't make much sense to me because potato in its own right is a great binder. So I mashed half of the potato to act as a glue and shredded the rest to create that tot consistency.
Instead of using cream or flour in my chowder, I took advantage of the corn I was already using to flavor it, and blended half of the kernels along with some potato to create a great thick consistency, making both items in tonight's dinner naturally gluten free.

Thick and creamy chowder thickened with sweet yellow corn and yukon golds and studded with fresh corn kernals, sweet potato and kale. Homemade tator tots made from starchy russet potatoes and seasoned with creole spices and sea salt.

Corn Chowder with Kale
2 tbl coconut oil (or extra virgin olive oil)
1 small yellow onion, small dice
1 celery stalk, small dice
1 yukon gold, unpeeled, minced
sea salt
1/2 cup fresh or frozen corn kernels
2 cups vegetable broth
1/2 cup coconut milk
1 cup medium diced, peeled sweet potato
1 cup medium diced, peeled yukon gold
1 1/2 cup fresh or frozen corn kernels
1/2 cup packed thinly sliced kale

Heat the oil in a medium sized pot and saute the onions, celery, minced, unpeeled potato and 1 tsp salt until the onion is translucent and the potato is cooked through but do not brown, 7 minutes. Add 1/2 cup corn kernals and vegetable broth and bring to a simmer. Simmer for 5 minutes then transfer to a blender and blend until completely smooth.
Add the blended soup back in the pot and pour in the coconut milk, sweet potato, peeled yukon golds and corn. Bring to a boil, reduce to a simmer and cover. Cook for 10 minutes then add the kale. Cook for 5-10 more minutes, just until the potato chunks are cooked through. Taste and season with more salt if necessary.

Homemade Tator Tots
2 russet potatoes, peeled, divided
2 tbl unsweetened almond milk
1 tsp grey salt (or sea salt)
1/2 tsp lemon juice
1/2 tsp pepper
1 tsp additional seasoning or herbs like cajun seasoning, dried rosemary or lemon pepper-optional
canola oil for frying

Bring a small pot of salted water, and one potato diced into small chunks to a boil. Cook until tender, drain and mash with 2 tbl almond milk until completely smooth.
Shred the other potato by hand or using a food processor.
In a bowl combine the shredded potato, lemon juice, salt and pepper. Add the mashed potato and additional optional seasonings and stir to combine thoroughly.
Preheat a pot of oil to 375.
Form the potato mixture into small rectangles and fry them in small batches until golden brown, 5-6 minutes. Drain on a paper towel and sprinkle with salt while hot.