Sausage and Curly Kale Chowder
Recipe type: Soup
Serves: 4
A hearty soup that will fill you up and warm your soul!!
  • 1 Tbsp. extra virgin olive oil
  • 300 gm. (10 oz.) chicken sausage
  • 100 gm. (3½ oz.) cooking chorizo sausage, skinned and cut
  • into 1 inch slices
  • 150 gm. (5½ oz.) Kielbasa sausages, cut into ½ inch slices
  • 1 onion, coarsely chopped
  • 2 garlic cloves, crushed
  • 2 carrots, cut into ½ inch cubes
  • 2 celery, cut into ½ inch cubes
  • 750 ml. (3 cups) chicken stock
  • 2 sprigs of thyme
  • 250 gm. (9 oz.) new potatoes, peeled and cut into chunks
  • 300 gm. (10 oz.) curly kale, torn into small pieces
  • 100 ml. (1/2 cup) single cream
  • sea salt and fresh ground black pepper
  • pinch of chili powder
  1. Heat the oil in a large pan over medium heat, then add the chicken sausages. Reduce the heat and cook for 10-15 min., turning occasionally, until the sausages are cooked through. Remove from the pan with a slotted spoon and set aside. When cool enough to handle cut into ¾ inch slices.
  2. Meanwhile add the chorizo and Kielbasa sausage slices to the pan and fry for 2 min., turning occasionally, until lightly colored. Remove from the pan with a slotted spoon and set aside.
  3. Add the onion, garlic, carrots and celery to the juices in the pan, cover with a lid and cook for 5 min., or until the vegetables begin to soften. Pour the stock over and add the thyme and potatoes. Stir, then cover the pan and simmer for about 15 min., or until the vegetables are just tender.
  4. Add the kale and simmer for 10-15 min., or until the kale is cooked. Add the cream, return all the sausages to the pan and season with salt, pepper and chili powder to taste. Discard the thyme.
  5. Divide the soup between 4 individual soup bowls and serve immediately.
  6. Variation: Sausage and Mixed Bean Soup. Proceed as for the basic soup but replace the chard with a can of drained and rinsed mixed beans. Omit the cream.
Recipe by Noshing With the Nolands at