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Green Vegetable Chowder

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  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)

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

Slow Cooked

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1352 Calories from Fat 443

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 29.2 g146%

Trans Fat 0 g

Cholesterol 124.3 mg41.4%

Sodium 5315 mg221.5%

Total Carbohydrates 200 g66.7%

Dietary Fiber 31.9 g127.6%

Sugars 52.7 g

Protein 39 g77%

Vitamin A 397.6% Vitamin C 335.4%

Calcium 67.9% Iron 121.5%

*Based on a 2000 Calorie diet

Green Vegetable Chowder Recipe