Spicy Kale Chowder with Andouille Sausage
Warm up your table with bold flavors and hearty comfort in this Spicy Kale Chowder with Andouille Sausage. This soul-warming recipe combines smoky and flavorful Andouille sausage with tender russet potatoes, vibrant kale, and a creamy chicken broth base infused with smoked paprika and optional red pepper flakes for an extra kick. Perfectly balanced between spice and creaminess, this chowder is thickened naturally by mashing some of the simmered potatoes, creating a luscious texture. Ready in just under an hour, it’s an ideal one-pot meal for chilly evenings or a nourishing lunch paired with crusty bread. Bursting with protein, fresh vegetables, and just the right amount of heat, this dish is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 12 ounces Andouille sausage, sliced into rounds
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 stalks Celery stalks, diced
- 3 medium Russet potatoes, peeled and cubed
- 4 cups Chicken broth
- 1 cup Heavy cream
- 3 cups Kale, stems removed and chopped
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Crushed red pepper flakes (optional for extra spice)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sliced Andouille sausage and cook until browned, about 4-5 minutes. Remove the sausage and set aside on a plate, leaving the rendered fat in the pot.
Add the diced onion, garlic, and celery to the pot. Sauté until the onions are translucent and the vegetables are softened, about 5 minutes.
Add the cubed potatoes, chicken broth, smoked paprika, crushed red pepper flakes (if using), salt, and black pepper to the pot. Stir to combine and bring the mixture to a boil.
Reduce the heat to a simmer, cover, and cook for 15-20 minutes, or until the potatoes are tender.
Using a potato masher, mash some of the potatoes in the pot to thicken the soup. Leave some chunks for texture.
Stir in the heavy cream, cooked Andouille sausage, and chopped kale. Simmer for an additional 5-7 minutes, or until the kale is wilted and tender.
Taste and adjust seasoning with more salt or pepper if needed.
Serve the chowder hot with a side of crusty bread for dipping. Enjoy!
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.0 g | 253% | |
| Saturated Fat | 84.9 g | 424% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 440 mg | 147% | |
| Sodium | 7586 mg | 330% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 21.1 g | ||
| Protein | 90.6 g | 181% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 6485 mg | 138% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
