Kale and Sausage Chowder
This comforting dish soothes the soul and warms the heart. Ken Morikawa, Jr. (KJ) discovered this recipe when his family put together a recipe book. This was something his Grandma Kubota would make for family gatherings, but he never got to taste this recipe. Seeing the recipe inspired him to create his own chowder to pay homage to her, while putting his own flair to it.
Ingredients:
| 4 oz | butter |
| 8 oz | bacon, chopped |
| 1 | medium onion, diced small |
| 2 tbsp | minced garlic |
| 1 tbsp | Italian seasoning |
| 1 lb | Italian sausage, chopped |
| 1 ½ cup | flour |
| 8 cups | half and half |
| 2 | russet potatoes, diced medium |
| 8 oz | kale, stemmed and chopped |
| To taste | salt and pepper |
Instructions:
- In a medium-sized pot, cook bacon until golden brown
- Remove bacon from pot, leave the oil from the bacon in the pot
- Add onions, butter, garlic and Italian seasoning to pot and cook onions until golden
- Add sausage, cook till golden brown
- Add flour and cook for 1 minute
- While stirring, add half and half slowly, mix well to avoid clumps
- Add potatoes and bacon, cook till potatoes are tender
- Add kale, and season with salt and pepper to taste
Recipe submitted by Ken Morikawa, Jr.
