Spicy Corn and Sausage Chowder with Crispy Kale
Fall brings in cooler air and cravings for hot soup. Spicy Corn and Sausage Chowder with Crispy Kale is a hearty soup recipe that can be customized with your favorite ingredients. This is the best dairy-free corn chowder recipe because not only is it chock full of potatoes, smoked sausage, leek, and corn., but it's also topped with crispy kale chips.
Ingredients
- 2 tsp olive oil
- 8 oz Conecah Sausage, Cajun flavor
- 2 Leeks, chopped roughly (white and light green parts only)
- 3 cups Russet potatoes, chopped
- 4 cups chicken or vegetable broth
- 1 Bay leaf
- 1 lb Corn kernels, about 3 cups
- 1.5 cups unsweetened almond milk, whole milk or half and half
- 8 Kale chips, store bought or homemade. If you need a recipe for these, I have one linked in the post.
- Salt, to taste
- Black Pepper, to taste
Instructions
- Cut the sausage in half length-wise and then slice into 1/2" pieces. They will end up looking like little half moon shapes.
- Heat a large pot or Dutch oven over medium-high heat. Then, add olive oil to the pot. Add sausage and sauté until lightly browned. Remove sausage to a bowl, leaving the oil in the pot.
- Reduce the heat to medium. Add the leeks. Stir frequently, cooking them for about 10 minutes or until they are very soft. Adjust the heat as necessary so that the leeks do not brown.
- Add the potatoes, broth and bay leaf. Bring to a boil. Reduce the heat. Cover the pot and simmer about 10 minutes.
- Add corn kernels to the pot and cook until the potatoes are fork tender.
- Stir in unsweetened almond milk or your choice of milk. Simmer until heated through. Do not boil.
- Ladle into bowls and garnish with Kale chips.