Green Vegetable Chowder Recipe


MethodMain Ingredient


 Leeks4 Medium
 Potatoes2 Small, peeled, diced
 Chicken broth/Chicken bouillon4 Cup (64 tbs)
 Butter/Margarine2 Tablespoon
 Salt1 Teaspoon
 Seasoned salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Chopped watercress leaves1⁄2 Cup (8 tbs)
 Frozen peas10 Ounce, thawed (1 Package)
 Dairy sour cream1⁄2 Cup (8 tbs)
 Watercress1 (For Garnish)

Nutrition Facts

Serving size: Complete recipe

Calories 1352 Calories from Fat 443

% Daily Value*

Total Fat 51 g77.8%

Saturated Fat 29.2 g146%

Trans Fat 0 g

Cholesterol 124.3 mg

Sodium 5315 mg221.5%

Total Carbohydrates 200 g66.7%

Dietary Fiber 31.9 g127.6%

Sugars 52.7 g

Protein 39 g77%

Vitamin A 397.6% Vitamin C 335.4%

Calcium 67.9% Iron 121.5%

*Based on a 2000 Calorie diet


Trim tops from leeks; cut off and discard dark green layer.
Cut in half lengthwise; wash thoroughly to remove sand from between layers.
Cut into 1-inch crosswise slices.
In a large saucepan, combine sliced leeks, potatoes, chicken broth or bouillon, butter or margarine, salt, seasoned salt and pepper.
Bring to a boil; cover and simmer 10 minutes.
Add watercress leaves and peas.
Simmer for 5 minutes longer.
Pour 1/2 mixture at a time into blender; process until smooth.
Return mixture to saucepan.
Bring to boiling point; do not boil.
Stir in sour cream.
Ladle into soup bowls or mugs.
Garnish each with watercress.