active time: 30 minutes | serves: 4 to 6
from Edible Seattle January/February 2012
Made with spicy pork chorizo, potatoes, kale, and Spanish paprika, this chowder has more heat but less body than the traditional creamy clam chowder. If you can find paprika from Some Like it Hott, the producer in Port Townsend, you’ll be in for a spicy treat.
1 pound spicy (or mild) pork chorizo (4 links), casings removed
1 medium yellow onion, chopped
Salt and freshly ground pepper
2 cloves garlic, finely chopped
1/2 teaspoon Spanish paprika (pimenton de la vera)
2 1/2 cups chicken broth
1 1/2 pounds red-skinned potatoes (4 medium), chopped into 1/2″ pieces
1 small bunch red or green kale, chopped (about 4 cups loosely packed)
1/2 cup heavy cream
Heat a large soup pot over medium heat. When hot, crumble the chorizo into the pan in small pieces. Cook undisturbed for 2 minutes, then stir for an additional 2-3 minutes, breaking up any larger pieces, until almost browned on all sides. Add the onion to the pan, season with salt and pepper, and cook for 5 minutes, or until soft, regulating the stove’s heat as necessary if the stuff on the bottom of the pan begins to get too dark. Stir in the garlic and paprika, cook for 2 minutes, and then add the broth and potatoes. Bring the soup up to a simmer and cook for 10 to 15 minutes, or until the potatoes are soft. Add the kale and cream and simmer another 10 minutes. Season to taste with salt and pepper, and serve hot.
gluten-free • dairy-free (substitute 1 tablespoon sherry vinegar for cream)