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Green Vegetable Chowder Recipe
|Potatoes||2 Small, peeled, diced|
|Chicken broth/Chicken bouillon||4 Cup (64 tbs)|
|Seasoned salt||1⁄4 Teaspoon|
|Chopped watercress leaves||1⁄2 Cup (8 tbs)|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Watercress||1 (For Garnish)|
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
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.