Killarney Chowder Recipe

Killarney Chowder picture


Preparation Time30 MinCooking Time5 Hr 0 Min
Ready In5 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings6
Main Ingredient


 Potatoes3 Small, chopped
 Chicken stock3 1⁄2 Cup (56 tbs)
 Frozen green peas10 Ounce, thawed (1 Package)
 Watercress leaves1⁄2 Cup (8 tbs), chopped
 Seasoned salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Sour cream1⁄2 Cup (8 tbs)
 Watercress leaves4

Nutrition Facts

Serving size

Calories 216 Calories from Fat 52

% Daily Value*

Total Fat 6 g9.1%

Saturated Fat 2.7 g13.7%

Trans Fat 0 g

Cholesterol 14.2 mg

Sodium 366.3 mg15.3%

Total Carbohydrates 34 g11.2%

Dietary Fiber 5 g20.1%

Sugars 8.5 g

Protein 9 g17.8%

Vitamin A 32.3% Vitamin C 70%

Calcium 8.6% Iron 15.7%

*Based on a 2000 Calorie diet


1) Wash, trim and slice the leaks crosswise.
2) In a slow cooker, add the leeks, potatoes, stock, peas, watercress, seasoned salt, and pepper; cook covered on LOW for about 5-6 hrs or until the vegetables are tender; puree in a blender or a food processor.
3) Return the puree to the slow cooker, stir in the sour cream; cook covered on HIGH for about 15-20 min or until hot.

4) Spoon into nice bowls, garnish with a few watercress leaves and serve immediately.
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