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 you will need…
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.
Garlic in the foil with olive oil.
Garlic after roasting
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.
Onions, garlic, sausage, Thyme, kale, and potatoes
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.
After adding the half and half
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!
The Chowder plated
Serving Ideas:
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.
Other Tips:
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
Serves: 8-10
Serving Size: 1 – 1 1/2 cup
It included… ham, deviled eggs, brussels sprouts with bacon, stuffing, green bean casserole, pop overs, and that in the back is sparkling apple cider 🙂
