Chorizo meatball and kale chowder

Image of a stainless steel camping bowl filled with chorizo chowder. There are a few slices of toasted focaccia on the side with gorgeous black grill lines.

5 from 7 votes

Oven-roasted chorizo meatballs, made with homemade chorizo sausage and leftover roast pork, are combined with homemade slow-cooked chicken stock, vegetables, potatoes, Shetland kale and lashings of cream for a perfect winter warmer.

Prep Time15

Cook Time1 5

Course: Soup

Servings: people

Calories: 553kcal

Author: Elizabeth

Equipment

1 roasting tray
1 medium pot
1 knife
1 measuring jug

Ingredients

for the chorizo meatballs

200 grams soft cooking chorizo sausage
200 grams leftover roast pork finely chopped
30 grams bread crumbs I used cornbread crumbs
2 free-range egg yolks

for the chorizo meatball and kale chowder

1 tbsp Scottish rapeseed oil
1 medium brown onion finely chopped
1 carrot finely chopped
2 celery sticks finely chopped
50 grams smoked back bacon finely chopped
100 grams chorizo diced
20 oven-roasted chorizo meatballs
150 grams potatoes peeled and diced
600 ml chicken stock
100 grams Shetland kale chopped
100 ml double cream
Shetland sea salt to taste
freshly ground black pepper to taste
1 pinch cayenne pepper optional

Instructions

How to make oven-roasted chorizo meatballs

Preheat oven to 200 °C/ 180 °C fan/ 400 °F.
Using your hands, combine the soft cooking chorizo sausage with leftover roast pork, bread crumbs and egg yolks.
Form the mixture into twenty small meatballs and arrange them in a single layer on a baking tray.
Bake in the centre of the oven for 30 minutes, and cool until needed.

How to make chorizo meatball and kale chowder

Heat the rapeseed oil in a medium-sized lidded saucepan and saute the onion, carrot and celery for 10 minutes, until softened.
Add the bacon and chorizo and cook until the bacon is browned.
Add the chorizo meatballs, diced potato and chicken stock. Pop the lid on and simmer gently for 15 minutes.
Add the chopped Shetland kale and cook for a further 5-10 minutes, until the vegetables are tender.
Stir in the cream and season well with Shetland sea salt, freshly ground black pepper and pinch of cayenne.
Reheat gently (taking care not to let it boil) and serve.

Nutrition