Spicy Kale Chowder With Andouille Sausage Recipes

SPICY KALE CHOWDER WITH ANDOUILLE SAUSAGE

Spicy Kale Chowder With Andouille Sausage image

A staff favorite at Food & Wine Magazine. A lively Pinot Grigio such as the 2003 Luna Napa Valley has enough acidity to tame the spice in this soup.

Provided by Karen in MA

Categories Chowders

Time 45m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup extra virgin olive oil
8 garlic cloves, thinly sliced
2 large onions, finely chopped
2 tablespoons fresh ginger, minced
1 lb andouille sausage, sliced 1/4 inch thick
28 ounces Italian plum tomatoes, chopped, juices reserved
3 quarts rich turkey stock or 3 quarts low sodium chicken broth
3/4 lb kale, large stems and ribs discarded, leaves coarsely chopped (8 cups)
salt & freshly ground black pepper

Steps:

Heat the olive oil in a large soup pot.
Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened (about 12 minutes).
Add ginger and andouille and cook for 5 minutes, stirring occasionally.
Add the tomatoes and their juices; bring to a boil.
Add the stock and kale; return to a boil.
Reduce heat to medium, simmering until the kale is tender (about 10 minutes).
Season the soup with salt and pepper and serve, or let cool and freeze (can be frozen for up to 2 months.

Nutrition Facts : Calories 210.3, Fat 15.2, SaturatedFat 4.3, Cholesterol 21.6, Sodium 473.5, Carbohydrate 10.4, Fiber 1.8, Sugar 3.2, Protein 9.1

SWEET POTATO & ANDOUILLE HASH

Sweet Potato & Andouille Hash image

When my husband trained for the Senior Olympics, I looked for healthier recipes like these spicy sweet potatoes. Whip up some eggs and serve together. -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1/2 pound fully cooked andouille sausage or fully cooked Spanish chorizo, finely chopped
4 cups finely chopped sweet potatoes (about 2 medium)
4 celery ribs, finely chopped
1 medium onion, finely chopped
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a Dutch oven, heat oil over medium-high heat. Add sausage; cook and stir until browned., Stir in remaining ingredients. Reduce heat to medium-low; cook, uncovered, 15-20 minutes or until potatoes are tender, stirring occasionally.

Nutrition Facts : Calories 226 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 602mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 4g fiber), Protein 9g protein.

ANDOUILLE SAUSAGE AND CORN CHOWDER

Andouille Sausage and Corn Chowder image

This is a slightly spicy, smoky, hearty corn chowder. The recipe was given to me by a dear friend many years ago and the original source is unknown. I have adapted it to suit my family's tastes. If you prefer a thicker chowder, you can stir in a can of creamed corn. Serve this with cornbread or a crusty French loaf for a lovely meal, enjoy!

Provided by Wyattdogster

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 cup coarsely chopped onion
½ cup diced celery
¾ cup chopped green bell pepper
¾ cup chopped red bell pepper
2 cloves garlic, minced
½ teaspoon cayenne pepper
1 pound andouille sausage, diced
3 cups frozen corn kernels, thawed
2 bay leaves
2 teaspoons dried thyme
6 cups low-sodium chicken broth
3 Yukon Gold potatoes, cut into 1/2-inch cubes
1 cup heavy cream
salt and ground black pepper to taste
½ cup chopped cilantro

Steps:

Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes.
Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more.
Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute.
Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes.
Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes.
Season the chowder with salt and black pepper.
Remove and discard the bay leaves.
Garnish with cilantro to serve.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 28.2 g, Cholesterol 76.7 mg, Fat 31.7 g, Fiber 3.5 g, Protein 13.3 g, SaturatedFat 13.3 g, Sodium 627 mg, Sugar 4.7 g

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2018-02-04 Directions. Heat the olive oil in a large soup pot. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the ginger and …
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Category Chowder
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Total Time 45 mins

Heat the olive oil in a large soup pot. Add the garlic and onions and cook over moderate heat, stirring occasionally, until softened, about 12 minutes. Add the ginger and andouille and cook for 5 minutes, stirring occasionally. Add the tomatoes and their juices; bring to a boil. Add the stock and kale; return to a boil.
Reduce the heat to moderate and simmer the soup until the kale is tender, about 10 minutes. Season the soup with salt and pepper and serve, or let cool and freeze.

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