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Killarney Chowder

chef.austin's picture
<p><a href="http://www.flickr.com/photos/jlhopgood/7113444783/">Image Credit</a></p>
Ingredients
  Leeks 2
  Potatoes 3 Small, chopped
  Chicken stock 3 1⁄2 Cup (56 tbs)
  Frozen green peas 10 Ounce, thawed (1 Package)
  Watercress leaves 1⁄2 Cup (8 tbs), chopped
  Seasoned salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sour cream 1⁄2 Cup (8 tbs)
  Watercress leaves 4
Directions

MAKING
1) Wash, trim and slice the leaks crosswise.
2) In a slow cooker, add the leeks, potatoes, stock, peas, watercress, seasoned salt, and pepper; cook covered on LOW for about 5-6 hrs or until the vegetables are tender; puree in a blender or a food processor.
3) Return the puree to the slow cooker, stir in the sour cream; cook covered on HIGH for about 15-20 min or until hot.

SERVING
4) Spoon into nice bowls, garnish with a few watercress leaves and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Chicken
Preparation Time: 
30 Minutes
Cook Time: 
300 Minutes
Ready In: 
0 Minutes
Servings: 
6

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