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Green Vegetable Chowder Recipe
|Potatoes||2 Small, peeled and diced|
|Chicken broth/Chicken bouillon||3 Cup (48 tbs)|
|Frozen peas||10 Ounce, thawed (1 Package)|
|Coarsely chopped watercress||1⁄2 Cup (8 tbs)|
|Seasoned salt||1⁄2 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
Calories 297 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.5%
Saturated Fat 4.9 g24.6%
Trans Fat 0 g
Cholesterol 20.7 mg
Sodium 874 mg36.4%
Total Carbohydrates 50 g16.7%
Dietary Fiber 7.5 g29.9%
Sugars 13.3 g
Protein 8 g16.1%
Vitamin A 106.1% Vitamin C 79.7%
Calcium 18.3% Iron 34.2%
*Based on a 2000 Calorie diet
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 1/3 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.
Makes 4 to 6 servings.