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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Thereâs just the right touch of comfort in this sensational sausage chowder from Misty Chandler of Lawton, Oklahoma. âMy husband and I make a meal of it with some warm bread.â Ingredients:
1/2 pound johnsonville® polish kielbasa sausage or polish sausage, cut into 1/2-inch pieces |
3 bacon strips, diced |
1 small onion, finely chopped |
1 garlic clove, minced |
1-1/2 cups reduced-sodium chicken broth |
1-1/2 cups water |
2 medium potatoes, peeled and cubed |
1/2 teaspoon chicken bouillon granules |
1/8 teaspoon pepper |
2 kale leaves, torn or 1/3 cup chopped fresh spinach |
1/2 cup heavy whipping cream or 2% milk |
Directions:
1. In a large nonstick skillet, brown kielbasa and bacon; drain, reserving 1 teaspoon drippings. Add onion; cook over medium heat for 2-3 minutes or until onion is tender. Add garlic; 1 minute longer.
2. In a large saucepan, bring broth and water to a boil. Add the potatoes, bouillon and pepper. Cook for 10 minutes or until potatoes are tender.
3. Add the meat mixture and kale; cook over medium heat for 2 minutes or until kale is wilted. Reduce heat. Add the cream; cook 1 minute longer or until heated through. Yield: 4 cups.
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