Sausage and Sweet Potato Chowder


Cooler temperatures mean intense cravings for cozy bowls of soup, and this smoky, filling chowder is sure to hit the spot. Serve it with your favorite bread to soak up all the brothy goodness.

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.