Guys, we are inundated with fall vegetables from our CSA right now. So, when we got this recipe as part of the email blast telling us what was in our farm share last week, we were psyched with how many veggies would be used! This soup is really a curry chowder – which might sound weird, but trust me! This chowder is light, flavorful, and so healthy with all the veg. It’s a must try this fall!
Jenny’s Autumn Farm Chowder
from Piccadilly Farm
One bunch of leeks, washed and chopped
1C cooked chicken, chopped or shredded (original recipe called for ground pork or lamb)
1 Tsp curry powder
2lb gold potatoes, chopped into cubes
2 sweet potatoes, peeled and chopped into cubes
2 carrots, peeled and chopped into cubes
1 quart chicken stock
(recipe called for 1C grated cheddar, I omitted this)
2 bunches kale
s&p to taste
Saute leeks in butter. About halfway through stir the curry powder into the leeks.When the leeks are cooked and softened add the chicken stock, potatoes, sweet potatoes, and carrots. Add more stock until the veggies are just covered. Simmer until veggies are just tender. Add chicken.
Add the kale and milk. Cook until kale wilts, a few minutes. Salt and pepper to taste. This makes a thick chowder.