Spanish-Inspired Kale and Potato Chowder

Serves 4-6

1lb spicy or mild pork chorizo, casings removed

1 medium sweet onion, chopped

2 cloves garlic, minced

1/2 t Spanish paprika (pimenton de la Vera)

2 1/2 cups chicken broth

1 1/2 lb red-skinned potatoes, chopped into 1/2″ pieces

1 small bunch red or green kale, chopped, (about 4 cups)

1/2 cup heavy cream

heat a large soup pot over medium heat. when hot, crumble the chorizo into the pan into small pieces. cook undisturbed for 2 minutes, then stir for an additional 2-3 minutes, breaking up any larger pieces until almost browned on all sides. add the onion to the pan, season with salt and pepper, and cook for five minutes, or until soft, regulating the stove’s heat as necessary if the stuff on the bottom of the pan beings to get too dark. stir in the garlic and paprika, cook for 2 minutes, and then add the broth and potatoes. bring the soup up to a simmer and cook for 10-15 minutes, or until the potatoes are soft. add the kae and cream and simmer another 10 minutes. season and taste with salt and pepper, and serve hot.

Source: Edible Seattle Magazine

Tags: sausage chowder kale

Submitted by susanne on 17th Jan 2012 02:34