kielbasa and kale chowder

It’s two days after Sunday soup-day and I cannot get this soup out of my head!
 
I love chowder, and I know it’s nearly impossible to make a chowder that is totally healthy and guilt-free.  Inspired by a recipe I had “pinned” about a year ago, I feel like I made an honest effort to keep this as healthy as possible.  I used more kale than the original recipe, for goodness sake!  I also opted to use half & half instead of a heavy cream base, and I was so happy with the sweet, light creaminess from the half & half.
Salty and hearty, this soup was perfect for dinner on the evening of the first snowfall of the season.  Please see below.
 IMG_0788
Kielbasa and Kale Chowder
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  • 1 lb Kielbasa
  • 1 medium sweet onion, minced
  • 3 medium potatoes, peeled and diced
  • 1 ½ cup kale, chopped
  • 3 cloves of garlic, minced
  • 3 cups of chicken broth
  • 1 cup of water
  • 1 cup half & half
  • 2 tsp celery salt
  • 1 tsp ground black pepper
  • 1 Tbsp. flour
  • 1 Tbsp. extra virgin olive oil
  • Chopped chives (for garnish)
 
Prep Work: 10-15 minutes
  1. Wash, peel, and dice the tomatoes into small cubes.
  2. Mince the onion into small pieces
  3. Mince the garlic cloves into small pieces.
  4. Wash and chop to kale.  Take care to remove any large stems.
  5. Chop to kielbasa into small, bite-sized chunks.
 
Cooking: 40-45 minutes
  1. In a large Dutch oven or pot, sauté the kielbasa in the extra virgin olive oil under it is browned and crispy.  Remove the kielbasa from the pot and set aside.
  2. In the same pot, sauté the onions for 2-3 minutes.  Add the garlic and cook for an additional 1-2 minutes.
  3. Once the onion and garlic are translucent, add the water, broth, potato chunks, celery salt, and black pepper to the pot.  Bring the mixture to a boil.  Once it is boiling, bring the mixture down to a simmer for 25-30 minutes.  I let my soup sit for almost 40 minutes, and the potatoes were soft and perfect!
  4. Add the kielbasa and kale to the pot and let the soup cook for about 5 more minutes.
  5. Add the half & half and whisk in the flour.  Let the chowder thicken.
  6. Add some chopped chives and serve immediately.
This soup will comfortably serve 4 people (although we finished it off between the two of us).  While the creaminess of the broth and the kielbasa make this dish decadent, the kale gives it a bright and clean finish. With the holidays approaching, this recipe is an excellent way to use leftover sausage!
 
Take care & stay warm!  Winter isn’t too far away.
The recipe was inspired by Kielbasa Potato Chowder from Taste of Home.

2 thoughts on “kielbasa and kale chowder

    1. Thank you! I hope you enjoy. We love soups around these parts. I have 1-2 more that I’ve yet to post. Imagine a cheeseburger, but as a soup!

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