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.
Kielbasa and Kale Chowder
- 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
- Wash, peel, and dice the tomatoes into small cubes.
- Mince the onion into small pieces
- Mince the garlic cloves into small pieces.
- Wash and chop to kale. Take care to remove any large stems.
- Chop to kielbasa into small, bite-sized chunks.
Cooking: 40-45 minutes
- 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.
- In the same pot, sauté the onions for 2-3 minutes. Add the garlic and cook for an additional 1-2 minutes.
- 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!
- Add the kielbasa and kale to the pot and let the soup cook for about 5 more minutes.
- Add the half & half and whisk in the flour. Let the chowder thicken.
- 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.
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The recipe was inspired by Kielbasa Potato Chowder from Taste of Home.