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Green Vegetable Chowder

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Ingredients
  Leeks 4 Medium
  Potatoes 2 Small, peeled, diced
  Chicken broth/Chicken bouillon 4 Cup (64 tbs)
  Butter/Margarine 2 Tablespoon
  Salt 1 Teaspoon
  Seasoned salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped watercress leaves 1⁄2 Cup (8 tbs)
  Frozen peas 10 Ounce, thawed (1 Package)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Watercress 1 (For Garnish)
Directions

Trim tops from leeks; cut off and discard dark green layer.
Cut in half lengthwise; wash thoroughly to remove sand from between layers.
Cut into 1-inch crosswise slices.
In a large saucepan, combine sliced leeks, potatoes, chicken broth or bouillon, butter or margarine, salt, seasoned salt and pepper.
Bring to a boil; cover and simmer 10 minutes.
Add watercress leaves and peas.
Simmer for 5 minutes longer.
Pour 1/2 mixture at a time into blender; process until smooth.
Return mixture to saucepan.
Bring to boiling point; do not boil.
Stir in sour cream.
Ladle into soup bowls or mugs.
Garnish each with watercress.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Ingredient: 
Vegetable

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