Green vegetable chowder

Yield: 5 Servings

Measure Ingredient
7 mediums Leeks
2 smalls Potatoes -- peeled and
Diced
3 cups Chicken broth or bouillon
10 ounces Package frozen peas --
Thawed
½ cup Watercress leaves --
Coarsely chopped
2 tablespoons Butter
1 teaspoon Salt
½ cup Seasoned salt
⅛ teaspoon Pepper
½ cup Dairy sour cream

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 ⅓ 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.

Recipe By :

From: Dscollin@... Date: Thu, 16 Feb 1995 15:20:37 -0500 File

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