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Green Vegetable Chowder

Yield: 5 Servings

Ingredients and directions for this recipe

7 md Leeks
2 sm Potatoes -- peeled and
Diced
3 c Chicken broth or bouillon
10 oz Package frozen peas --
Thawed
1/2 c Watercress leaves --
Coarsely chopped
2 tb Butter
1 ts Salt
1/2 c Seasoned salt
1/8 ts Pepper
1/2 c Dairy sour cream

Trim and clean leeks; slice crosswise. 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.

See also:
Previous recipe Green Vegetable Casserole
Next recipe Green Vegetable Pate

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