Pork, Leek & Potato Chowder
PORK, LEEK & POTATO CHOWDER
Serves 6
Takes 1 hour
INGREDIENTS:
1 pound ground pork
2 tablespoons butter
2-4 garlic cloves, minced
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
2 large leeks, white and pale green parts only, halved and sliced
4 cups chicken stock
1 pound gold potatoes, cut into 1/2-inch pieces
1/4 teaspoon red pepper flakes
1 cup heavy cream
1 cup milk (2% or whole work best)
1/2 teaspoon dried oregano
1 bunch kale, stems removed, and roughly chopped
INSTRUCTIONS:
In a large stock pot or Dutch oven, cook ground pork over medium heat until browned, about 8-10 minutes. Add butter and reduce heat to medium low. Once the butter is melted, add garlic, salt, and pepper. Sauté for two minutes until fragrant, then add leeks. Sauté gently until well-softened and just beginning to caramelize, about 6-8 minutes.
Stir in chicken stock, scraping any brown crispy bits from the bottom of the pan into the mixture. Add potatoes and red pepper flakes. Bring to a boil, reduce to a simmer and cook until the potatoes are tender, about 15 minutes.
Stir in cream, milk, dried oregano, and kale. Return to a gentle simmer and cook until kale is well-wilted, about 5 minutes. Taste and adjust salt and pepper to taste. Serve warm.
Recipe by Lauren Rudersdorf of The Leek & The Carrot
Lauren is a food blogger, freelancer, and recipe developer for Edible Madison where her Cook at Home column brings together voices and inspiration from across the region. She is a fierce advocate for local farms, local food, and cooking with the seasons. After ten years of owning and operating an organic CSA vegetable farm with her husband Kyle, Lauren draws her inspiration from the land and bounty available here in Wisconsin.