Co-funded by the Creative Europe Programme of the European Union
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CREAMY POTATO CHOWDER WITH CHORIZO

Ingredients for 4

  • 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
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Preparation time: 45-50 MIN
  1. Dice the potatoes into bite-sized pieces. Finely chop the onion, celery, and garlic. Remove the stems from the kale and finely chop.
  2. Cut the chorizo and leek into rings.
  3. In a large pot or skillet, bake the chorizo and potato cubes over medium heat for 5-7 minutes, until crispy.
  4. Add in the paprika powder, onion, garlic, celery, and leek and sauté for a couple of minutes.
  5. Pour in the vegetable broth and milk. Simmer for 15-20 minutes until the potatoes are tender.
  6. 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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