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Potato, Turnip, And Leek Chowder

orngpom's picture
Perfect autumn weather food! Watch Chef Lisa demonstrate this easy to make and delicious chowder at the Newark Natural Foods Farmers Market in Newark, DE.
Ingredients
  Unsalted butter 2 1⁄2 Tablespoon
  Turnips 3 Medium, dice (cut into 1/2 inch, reserve the greens)
  Leeks 2 Large, peeled, cut into very small pieces (wash in cold water)
  Yukon gold potatoes 2 Pound, dice (into 1/2" dice)
  Water 5 Cup (80 tbs)
  Kosher salt 2 Teaspoon, divided
  Dry sherry 3 Tablespoon
  Fresh thyme sprigs 5
  Sherry vinegar 2 Teaspoon
  Freshly ground black pepper To Taste
For the garnish
  Fresh thyme 2 Teaspoon, chopped
  Emmental cheese 3 Ounce, grated
Directions

MAKING
1. In a Dutch oven melt butter and sauté the turnip until brown, season with salt.
2. Add the leeks and stir until leeks are softens, season with salt.
3. Add the potatoes; pour water, add thyme sprigs, kosher salt and dried sherry.
4. Cover and bring it to a boil, and then remove the lid and continue to simmer.
5. In a bowl combine place the chopped greens from the turnips.
6. Pull out the thyme from the soup and using a masher mash everything coarsely.
7. Add the turnip greens mixture and stir everything together.
8. Season with ground pepper and adjust the salt to taste.
9. Turn off the heat and pour the sherry vinegar and fresh thyme.
10. When serving put some grated Emmental cheese on top.

SERVING
11. Serve the Potato, Turnip and Leek Chowder hot.

Things You Will Need
Dutch oven

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
6

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