Potato Chowder with Sausage & Kale

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Recipe by South Your Mouth

Potato Chowder with Sausage & Kale

1 pound hot Italian sausage

1 onion, diced

6-8 cloves garlic, minced

4 cups chicken broth

5-6 medium yellow potatoes

Salt to taste (I added 1 teaspoon)

1 pint half-and-half*

1 bunch fresh kale, chopped (approximately 4 cups)


Remove sausage from casings if applicable. Brown sausage over medium-high heat in a Dutch oven or soup pot until no longer pink. Add onions and garlic and continue to cook for 2-3 minutes. Add chicken broth.


Wash potatoes and cut into 1/4-inch slices (I didn't peel mine but you can if that’s your preference). Add potatoes and salt to taste. Bring broth to a low boil, cover pot, reduce heat to medium-low and continue cooking for 40 minutes.


While whisking rapidly, slowly pour in half-and-half. Continue whisking until broth becomes smooth and creamy. This is necessary to emulsify the fat from the sausage into the broth and cream and also helps to break up the potatoes into rustic chunks. Taste for seasoning and add more salt to taste if necessary. Continue cooking until chowder just begins to simmer (about 10-15 minutes).


Remove from heat, add kale, stir to combine then return lid to pot and let stand for 10 minutes before serving.


*Half-and-half is common here in the US but if you’re elsewhere in the world, it’s just half milk and half cream. Half-and-half typically has about 12.5% milk fat.