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Kielbasa Potato Chowder
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1/2 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
3 bacon strips, diced
1 small onion, finely chopped
1 garlic clove, minced
1-1/2 cups reduced-sodium chicken broth
1-1/2 cups water
2 medium potatoes, peeled and cubed
1/2 teaspoon chicken bouillon granules
1/8 teaspoon pepper
2 kale leaves, torn or 1/3 cup chopped fresh spinach
1/2 cup heavy whipping cream or 2% milk
In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon
drippings. Add onion and garlic; cook over medium heat for 2-3 minutes or until
onion is tender. In a large saucepan, bring broth and water to a boil. Add
the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are
tender. Add the meat mixture and kale; cook over medium heat for 2 minutes or
until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until
heated through.
Yield: 4 cups.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |