Sausage and Sweet Potato Chowder
Makes about 3 quarts
  • 1 tablespoon olive oil
  • 1 pound smoked sausage, sliced into ½-inch-thick rounds
  • 2 cups chopped yellow onion
  • ½ cup chopped celery
  • 1 tablespoon minced garlic
  • 4 cups chopped peeled sweet potato (about 2 large potatoes)
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 4 cups chopped stemmed fresh kale
  • 1½ teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • Grated Parmesan cheese, to serve
  1. In a large Dutch oven, heat oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned, about 5 minutes. Add onion, celery, and garlic; cook, stirring occasionally, until vegetables are just tender, about 5 minutes.
  2. Stir in sweet potato; cook for 2 minutes. Stir in broth and tomatoes, and bring to a boil. Reduce heat, and simmer until potatoes are tender, about 15 minutes. Stir in kale, salt, and pepper; cook until kale is just tender, about 5 minutes. Serve with Parmesan.
Recipe by Southern Cast Iron at