Recipe: Yummy Autumn Sweet Potato Chowder with Kale and Sausage

Autumn Sweet Potato Chowder with Kale and Sausage. Add in the sweet potatoes, chicken stock and bay leaf. Pour in the chicken stock and bring the mixture to a boil. Heat olive oil in a large pot over medium-high heat.

Add the potatoes, bouillon and pepper. See recipes for Autumn Sweet Potato Chowder with Kale and Sausage too. Sweet potato hash makes for a scrumptiously savory breakfast or brunch! You can cook Autumn Sweet Potato Chowder with Kale and Sausage using 12 ingredients and 7 steps. Here is how you cook it.

Ingredients of Autumn Sweet Potato Chowder with Kale and Sausage

1. You need 2 of large sweet potatoes.
2. It's 1 of Large shallot or yellow onion.
3. Prepare 2 Links of Italian Sausage.
4. You need 6 cups of Kale.
5. It's 2 of large carrots.
6. It's 2 Tbsp of extra virgin olive oil.
7. It's 1 cup of heavy cream or whole milk.
8. You need 5 cups of Chicken broth.
9. It's 3 cups of water.
10. It's 2 Tbsp of flour.
11. It's 1 Tbsp of Kosher salt.
12. It's 1-2 of Tblsp of shredded Parmesan Cheese.

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. I will also try this with Smoked Sausage to see how it compares. We had cheese croissants with the chowder and they were a perfect compliment. This hearty corn chowder packed with sausage and potatoes is perfect for a cold weather meal or an everyday lunch.

Autumn Sweet Potato Chowder with Kale and Sausage step by step

1. Peel and cube sweet potatoes and carrots into 1 inch pieces.
2. 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.
3. Add chicken broth and water to pot then add Kale to combine cook for 1.5 hours or until potatoes start to soften..
4. 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..
5. 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.
6. After 20 minutes check potatoes with got to for doneness fork should go through potato.
7. Once cooked through serve in bowl I toasted up some scampi bread topped chowder with shredded Parmesan Cheese enjoy😙😙.

Serve with homemade bread or biscuits. 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. Heat oil in a large Dutch oven over medium-high heat. Heat olive oil in a large pot over medium-high heat. Substituted Progresso Tuscany chicken broth for more flavor.