There’s just the right touch of comfort in this sensational sausage chowder from Misty Chandler of Lawton, Oklahoma. “My husband and I make a meal of it with some warm bread.”
- 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; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer.
- 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.
Originally published as Kielbasa Potato Chowder in Cooking for 2 Fall 2006, p8
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