Pureed Vegetable Chowder

chef.david.galeano's picture

Aug. 10, 2011


Frozen peas 10 Ounce , thawed (1 Package)
Potatoes 2 Medium , peeled, cubed
Leeks 6 , sliced
Bouillon 3 Cup (48 tbs) (Chicken Or Beef)
Butter/Margarine 2 Tablespoon
Salt 1 Teaspoon
Pepper 1/4 Teaspoon
Sour cream 3/4 Cup (12 tbs)



1. In a slow cooker or crock pot combine vegetables, broth, butter and seasonings. Stir to mix well.

2. Close pot tightly with its lid.

3. Allow the vegetables to cook on HIGH for about 4 hours, or cook on LOW for about 8 hours, if you are preparing the soup for supper.

4. Turn the vegetables and broth into a liquidizer and blend or press through a fine mesh sieve into a smooth thick puree.

5. Return the puree to the pot.

6. Stir in the cream and blend into the puree.

7. Cover pot again and let cook on HIGH for 10 minutes.


8. Ladle the thick chowder into warmed soup bowls or soup plates.

9. Serve the soup hot accompanied with crusty bread.

Recipe Summary

Difficulty Level: Easy
Cook Time: 255 Minutes
Ready In: 255 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 294Calories from Fat 96

 % Daily Value*

Total Fat 11 g16.9%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 1035 mg43.13%

Total Carbohydrates 45 g15%

Dietary Fiber 8 g32%

Sugars 10 g

Protein 8 g16%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet