Asparagus And Leek Chowder

chef.david.galeano's picture

Jul. 14, 2011

Ingredients

Water 1/2 Cup (8 tbs)
Flour 3 Tablespoon
Frozen cut asparagus 10 Ounce , thawed (1 Package)
Leeks 3 Large , sliced
Mushrooms 3 Cup (48 tbs) , sliced
Sliced mushrooms 3 Cup (48 tbs)
Chicken broth 3 Cup (48 tbs)
Butter/Margarine 4 Tablespoon
Salt 1/2 Teaspoon
Pepper 1/4 Teaspoon
White corn 12 Ounce (1 Can, Whole Kernel)
Canned white kernel corn 12 Ounce (1 Can)
Pimiento 1 Tablespoon , minced
Minced pimiento 1 Tablespoon
Milk 2 Cup (32 tbs)
Light cream 1 Cup (16 tbs)

Directions

MAKING

1. In a small bowl or cup, blend the flour and water to make a smooth paste.

2. In a slow cooker or crock pot combine flour paste, broth and milk until well blended.

3. Add the remaining ingredients to the liquid, except the cream.

4. Close pot tightly with its lid.

5. Cook vegetables on HIGH for about 5 hours, or cook on LOW for about 10 hours, if you are preparing the soup for supper.

6. Stir in the cream just before serving and heat on LOW for 10 minutes until soup is hot and bubbly.

SERVING

7. Ladle the hot soup into warmed soup bowls or soup plates.

8. Serve the soup accompanied with crusty bread.

Recipe Summary

Difficulty Level: Medium
Cook Time: 240 Minutes
Ready In: 240 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 588Calories from Fat 234

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol

Sodium 695 mg28.96%

Total Carbohydrates 77 g25.7%

Dietary Fiber 4 g16%

Sugars 11 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet