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Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, autumn sweet potato chowder with kale and sausage. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Autumn Sweet Potato Chowder with Kale and Sausage is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Autumn Sweet Potato Chowder with Kale and Sausage is something that I have loved my entire life.
Take sausage out of casings chop up and with a saute pan add sausage to medium high heat and cook until browned add to chowder pot. Add in the sweet potatoes, chicken stock and bay leaf. Remove the bay leaf, and add in the kale.
To get started with this recipe, we must prepare a few components. You can cook autumn sweet potato chowder with kale and sausage using 12 ingredients and 7 steps. Here is how you cook it.
What needs to be prepared of Autumn Sweet Potato Chowder with Kale and Sausage:
- Get 2 large sweet potatoes
- Get 1 Large shallot or yellow onion
- Get 2 Links Italian Sausage
- Make ready 6 cups Kale
- Take 2 large carrots
- Make ready 2 Tbsp extra virgin olive oil
- Get 1 cup heavy cream or whole milk
- Prepare 5 cups Chicken broth
- Make ready 3 cups water
- Prepare 2 Tbsp flour
- Take 1 Tbsp Kosher salt
- Get 1-2 Tblsp of shredded Parmesan Cheese
I absolutely love fall and I love all the veggies and fruits in season. Prepared with diced sweet potatoes, spicy Italian sausage, red bell peppers, onions and lots of seasoning, it's a wonderfully colorful take on breakfast hash inspired by the autumn season. This hearty corn chowder packed with sausage and potatoes is perfect for a cold weather meal or an everyday lunch. Serve with homemade bread or biscuits.
Guide To Make Autumn Sweet Potato Chowder with Kale and Sausage:
- Peel and cube sweet potatoes and carrots into 1 inch pieces
- In a large pot add Olive oil turn to medium heat chop up scallions add to pot with Salt saute for a 1 minute add potatoes and carrots saute for 3 minutes
- Add chicken broth and water to pot then add Kale to combine cook for 1.5 hours or until potatoes start to soften.
- Take sausage out of casings chop up and with a saute pan add sausage to medium high heat and cook until browned add to chowder pot.
- In small bowl add flour and milk whisk till combined add to pot stir to combine simmer on medium heat for 20 minutes till thickened add black pepper or crushed red pepper flakes
- After 20 minutes check potatoes with got to for doneness fork should go through potato
- Once cooked through serve in bowl I toasted up some scampi bread topped chowder with shredded Parmesan Cheese enjoy😙😙
The chowder calls for bulk Italian sausage, but a spicy fresh chorizo or country-style sausage may be used as well, or use a mild breakfast sausage. In a soup kettle or Dutch oven over medium heat, brown the sausage and onion. Slowly add the potatoes, water, parsley, basil, salt and pepper; bring to a boil. Transfer sausage to paper towels to drain. In a large pot, crumble and brown the Italian sausage.
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