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Green Vegetable Chowder

chef.tim.lee's picture
Ingredients
  Leeks 8 Medium
  Potatoes 2 Small, peeled and diced
  Chicken broth/Chicken bouillon 3 Cup (48 tbs)
  Frozen peas 10 Ounce, thawed (1 Package)
  Coarsely chopped watercress 1⁄2 Cup (8 tbs)
  Butter 2 Tablespoon
  Salt 1 Teaspoon
  Seasoned salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
Directions

Trim and clean leeks; slice crosswise.
In slow-cooking pot, combine leeks with potatoes, broth, peas, watercress, butter, salts, and pepper.
Cover and cook on low 5 to 7 hours or until vegetables are tender.
Pour 1/3 of mixture at a time into blender and whirl until smooth.
Return mixture to pot.
Turn control to high.
Stir in sour cream; cook on high for 15 to 20 minutes or until hot.
Spoon into bowls; garnish with a few watercress leaves.
Makes 4 to 6 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
30 Minutes
Servings: 
6

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