CREAMY POTATO CHOWDER WITH CHORIZO
Zutaten für 4 personen
- 4 medium Rooster potatoes
- 250 g chorizo sausage
- 1 large onion
- 2 cloves garlic
- 2 stalks celery
- 1 leek
- 800 ml vegetable broth
- 400 ml semi-skimmed milk
- 1 bay leaf
- 150 g sweetcorn
- 50 g kale
- A few sprigs of fresh thyme
- 1 tsp smoked paprika
- Salt and pepper
- Olive oil
CREAMY POTATO CHOWDER WITH CHORIZO
Vorbereitung:
45-50 MIN
- Dice the potatoes into bite-sized pieces. Finely chop the onion, celery, and garlic. Remove the stems from the kale and finely chop.
- Cut the chorizo and leek into rings.
- In a large pot or skillet, bake the chorizo and potato cubes over medium heat for 5-7 minutes, until crispy.
- Add in the paprika powder, onion, garlic, celery, and leek and sauté for a couple of minutes.
- Pour in the vegetable broth and milk. Simmer for 15-20 minutes until the potatoes are tender.
- Remove the bay leaf and add the kale and sweetcorn. Cook for a further 5 minutes until the kale wilts. Serve.
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