Tag Archives: chorizo

Kale, Chorizo and Potato Soup

Kale, Chorizo, Potato Soup

Potatoes can be used either for flavoring or as a thickening agent. This soup uses potatoes as a thickening agent, as the peppers, kale and chorizo easily dominate. In my opinion, it’s easily a winter soup yet uses no cream.

We won’t hold the lack of cream against this recipe.

I liked this dish, but Tara came out against it. The lack of potato taste was mentioned as one of the reasons for the negative reaction. However, if you like spicy, this dish is one that should be tried.

  • 3 links chorizo sausage
  • 1 1/2 lbs red potatoes, skinned and cut into 1″ pieces
  • 8 cups chicken stock
  • 1/2 lb Kale, chopped
  • cayenne pepper, to taste
  • 1 tsp ground bloack pepper
  • 12 slices french bread, toasted

Pierce the sausages and place them in a skillet. Add just enough water to the skillet that the chorizo is barely covered. Bring the water to a simmer (185 degrees F). Cover the skillet with a well fitting lid, and cook for 15 minutes. Remove from the skillet, and slice into 1/2″ pieces. Set aside.

In a large pot, bring water to a boil. Add potatoes and cook those for 15-17 minutes. Drain, saving about a ladle-ful of the water. Mash the potatoes well, and add a little of the saved water and stir into a paste. Add more water if needed. Set aside.

In a large stock pot, bring the chicken stock to a rolling boil. Add the chopped kale and slices of sausages and lower the heat, bringing the water to a simmer. Cook for 5 minutes.

Stir in potato paste slowly, until all has been used. Simmer for another 20 minutes. Add the ground pepper and cayenne and stir in well.

Place a slice or two of the toasted bread into the soup dish. Ladle soup over top. Serve.

Serves 6-8

Technorati Tags: Food and Drink, Recipes, Soups, Kale, Chorizo


Corn and Chorizo Chowder

Corn and Chorizo Chowder
Honestly? This turned out better than I had hoped. I’m not a big corn fan, but I can imagine myself making this again. Much better than the fish I made to put on the side, but that’s another story.

If you season this chowder with Tabasco, err on the conservative side, as it can easily overwhelm the corn. But Tabasco + sour cream = food happiness.

  • 4 cup chicken broth or stock
  • 1 cup water, plus additional as needed
  • 4 ears corns, husks and silk removed (divided)
  • 1 tbl olive oil
  • 8 oz fresh chorizo sausage, meat removed from casings
  • 1 med onion, diced
  • 2 stalk celery, cut into 1/4 inch slices
  • 1 lb all-purpose russet or Yukon Gold potatoes, peeled and cubed
  • Salt and freshly ground black pepper to taste
  • sour cream
  • Cilantro (or parsley)
  • Tabasco (optional)

In a medium pot over medium-high heat, bring the broth and the 1 cup water to a boil. Break 2 ears of corn in half, place them in the broth and boil for 5 minutes. Using tongs, carefully remove the ears of corn and transfer them to a plate to cool. Reduce the heat to medium low. The broth should maintain a gentle simmer.

While the broth simmers, shave the corn from the remaining 2 ears of corn. Break the shaved cobs in half and add them to the simmering broth. Set the uncooked corn kernels aside. Working in the same fashion, remove the cooked corn kernels from the cobs.Return those shaved cobs to the simmering broth as well.

Transfer the cooked corn to a food processor or blender. Add 1 cup hot broth. Process until the cooked kernels are pureed, then set aside.

Heat the olive oil in a large stock pot over medium heat and add the sausage. Break it up into bite-size pieces and cook until it begins to brown (approx. 5 minutes). Add the onion and celery to the pot and cook, stirring occasionally, until the vegetables soften (8 to 10 minutes).

Remove the cobs from the broth and discard. Measure the broth. If you have less than 3 cups, add as much water as necessary to measure 3 cups.

To the chorizo and vegetables in the pot, add the broth, reserved uncooked corn kernels, reserved corn puree, potatoes and salt and pepper to taste and bring to a boil. Reduce the heat to medium-low, so the soup just barely boils, and cook until the potatoes are tender, 10 to 15 minutes. Remove from the heat and allow to cool for 20 minutes. Taste and adjust the seasoning accordingly.

Serve with cilantro, sour cream and Tabasco.

Serves 8-12