Roasted Garlic And Leek Chowder Recipe


Preparation Time15 MinCooking Time1 Hr 0 Min
Ready In1 Hr 15 MinDifficulty LevelEasy
Health IndexHealthyServings4
Main Ingredient


 Unsalted butter1 Tablespoon
 Garlic cloves6 Large, peeled
 Diced salt pork1 Ounce (1/3 Cup)
 Leeks3 Medium, chopped (Use Whites And Tender Greens)
 Carrots2 Medium, diced
 Celery rib with leaves1 , finely chopped
 Chicken stock/Canned broth4 Cup (64 tbs)
 Baking potatoes1 Pound, peeled and cut into 1/2-inch dice (2 Medium Sized)
 Chopped fresh sage1 Teaspoon
 Salt To Taste
 Freshly ground pepper To Taste
 Chopped parsley1 Tablespoon

Nutrition Facts

Serving size

Calories 366 Calories from Fat 111

% Daily Value*

Total Fat 12 g19.1%

Saturated Fat 5 g24.9%

Trans Fat 0 g

Cholesterol 21.4 mg

Sodium 606.4 mg25.3%

Total Carbohydrates 54 g18.1%

Dietary Fiber 5.7 g22.9%

Sugars 11.5 g

Protein 12 g23.7%

Vitamin A 157.7% Vitamin C 53.9%

Calcium 15.3% Iron 28.9%

*Based on a 2000 Calorie diet


1. In a small skillet, melt the butter over very low heat. Add the garlic, cover and cook, turning once, until tender, about 25 minutes; the garlic will be golden, but should not burn. Using a fork, mash the garlic to a paste.
2. Meanwhile, blanch the salt pork in a small saucepan of boiling water for 3 minutes. Drain well.
3. In a large saucepan, fry the salt pork over moderate heat until golden, about 4 minutes. Discard all but 1 tablespoon of the fat, but leave the salt pork in the pan.
4. Add the leeks and cook, stirring constantly, for 1 minute. Stir in the garlic paste and cook for 1 minute longer. Stir in the carrots and celery. Reduce the heat to moderate, cover and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
5. Stir in the chicken stock and bring to a boil over moderately high heat. Add the potatoes and return to a boil. Reduce the heat to moderate and simmer until the potatoes are tender, about 15 minutes.
6. Transfer 1 cup of the chowder to a blender or food processor and puree until smooth. Return the puree to the chowder and stir in the sage. Season with salt and pepper to taste. Ladle the chowder into bowls and garnish with the parsley.