My whole house smells delightful and warm tonight. It’s been snowing off and on all day and my husband is sick, so I decided to make a warm and wholesome meal for dinner… So I made a chowder that would fill him up with good nutrition.
So What you will need:
1/2 cup Olive Oil (divided into two 1/4th cups) and extra for the garlic.
2 whole Yellow Onions, diced
1 bulb Garlic, roasted
1 tbsp dried Thyme (you can use fresh but use 2-3 tbsp)
16 ounces Sausage, crumbled
4 cups Chicken Stock or Broth (I use homemade chicken or turkey stock)
6 Potatoes, chopped (I used white potatoes, but if you use russets you need to peel them)
1 small bunch Kale, chopped
2 cups Half and Half
1/4 cups White Rice Flour (or gluten-free all-purpose)
Salt and Pepper (Black or White Pepper)
1 tbsp Garlic Powder
What to Do:
1.) Heat oven to 350*. Cut off the top of a bulb of garlic and place in alumium foil. Cover with olive oil and close up in the foil. Place on a baking pan and bake 20-25 minutes untill bulb is soft. Squeeze the garlic cloves from the bulb or use a spoon to scoop them out.
2.) Heat 1/4 cup olive oil over medium heat, then add onions and garlic. Saute until onions begin to soften. This takes about 5-7 minutes.
3.) Add in the sausage and break it apart into small crumbles until it is brown.
4.) Add in kale and cook, stirring occasionally, until kale is tender. Add salt, pepper, and garlic powder.
5.) Add in potatoes and Thyme. Stir together with kale, sausage, garlic, and onion mixture.
6.) Add in stock or broth and cover. Simmer for about 20 minutes or until potatoes are just fork tender. (The cooking time with vary according to how thick you cut the potatoes, smaller chunks more like 15 minutes and larger more like 25 minutes).
7.) Slowly add in half and half, stirring, and bring chowder back to boil, simmer while you do the next step.
8.) To thicken soup… In a small pan/skillet put the remainder of the oil and the flour. Cook the roux mixture string with a wire whisk until it is smooth and starting to thicken, about 2-3 minutes. Do not over cook or burn.
9.) Add to chowder and stir until the chowder thickens about 3 minutes. Add in salt and pepper to taste.
10.) Serve and enjoy!
1.) I like to serve this with some shredded cheese on top. Other options would be bacon crisped and crumbled, chopped green onions, or chopped pieces of ham.
2.) You can use hot sausage for a hotter taste or any variety you might like.
3.) If you don’t like kale you can leave it out or use collard greens. If you want to use spinach wait till after you add the half and half or milk.
4.) You can also use milk instead of half and half.
1.) Make sure to only cook the roux mixture until smooth and only slightly brown. If it burns it will not be good to use.
2.) If you want to re-warm the chowder do so on low heat and make sure to stir it often. If it is too thick add milk or half and half.
3.) Store in the fridge once it gets cool enough to put in, to keep it from spoiling.
4.) If you can not roast the garlic, finely chop 2-3 cloves and add when it says to add the roasted.
Prep time: 10 minutes
Cook time: With the garlic prep 30 – 50 minutes, without roasting the garlic 30-40
Serving Size: 1 – 1 1/2 cup
I can’t wait to try this! Thanks for finding my blog so I could find yours back 😉
Let me know how it turns out 🙂 So glad you came by 🙂
This soup sounds soooo good! When cooler weather hits, I’m sure to try it. Thanks for visiting my blog!
Thank you… I hope you do try it… it is soooo good 😉
I planted kale in the garden for the first time this year and am looking for ways to use it. Your recipe sounds delicious…and just might be Monday’s supper!
I love it. I am preparing to make some myself this week 🙂
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So happy you liked my chowder and pined it to Pinterest 🙂
I need to try this, it looks amazing.
Please do and let me know what you think 🙂 My family loves it 🙂
I was wondering if I could substitue Kale for Swiss chard? This recipe looks delicous. It is perfect for those cold fall days in Sweden.
Yes you can use Swiss chard or even collard greens. Let me know how you like it.
I will try and remember,but I am sure I will. I have so much Swiss Chard. This looks so good and creamy. I can’t wait to try it.
Reblogged this on sliceofheaveninsweden and commented:
This chowder looks and sounds scrumptious.
Thank you. I hope you tried it and enjoyed it.
Apppreciate this blog post
I’m so glad you like it. If you try it let me know how it turns out.