Shrimp and Chorizo Stew

Ingredients

1/4 cup extra-virgin olive oil

1 large Spanish onion, diced

4 cloves garlic, smashed

4 ounces Spanish chorizo, casings removed, sliced

2 teaspoons smoked paprika (hot or sweet)

Kosher salt

1 cup canned whole plum tomatoes, roughly chopped, plus 1/2 cup juice from the can

2 bay leaves

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1 pound russet potatoes, peeled and cut into 1-inch chunks

1 bunch kale, stems removed and leaves roughly chopped

1 pound medium shrimp, peeled and deveined

Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.

Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves. Ladle the stew into bowls. Serve with crusty bread.

Sweet Potato and Chicken Chowder

Chicken & Sweet Potato Chowder

1/2 cup butter
1/2 cup all purpose flour
1 cup onion, chopped
1/2 cup celery, including leaves, chopped
1/2 cup carrot, peeled & chopped
4 large cloves of garlic chopped
8 cups chicken stock
2 Bay leaves
5 sprigs of thyme
3 cups sweet potatoes, peeled & diced
1 can creamed corn
1 can sweet corn
1 canned chipotle pepper in adobo chopped (Available in the Mexicans section of the grocery store.)
2 cups heavy cream (1/2 & 1/2 can be used)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 cups cooked chicken, chopped (I used Breasts, but any boneless, skinless chicken can be used)

Chopped Parsley and Croutons for garnish

Melt the butter in a 4 quart heavy soup pot over medium temperature and whisk in the flour. Stirring constantly, cook flour for 3-4 minutes then stir in the onions, celery, garlic and carrots. Reduce heat to medium low and continue to cook the vegetables until nearly tender or about five minutes, stirring occasionally.

Add 7 1/2 cups of chicken stock, potatoes, thyme and bay leaves. Bring pot to a simmer and cook until potatoes are nearly fork tender or about 8 -12 minutes. Stir in the heavy cream, both cans of corn, salt, pepper, chopped chipotle pepper and chicken. Simmer for 10-15 minutes. Re-season as necessary. Garnish with parsley and croutons.