Mixed Greens Chowder Recipes

RICH VEGETABLE CHOWDER

Steps:

• Melt butter in a saucepan over medium heat; stir flour, basil, pepper, and salt into butter and pour in chicken broth. Cook and stir broth mixture until thickened and boiling, 5 to 7 minutes. Stir potato, carrot, and green onions into broth mixture; bring to a boil. Reduce heat and simmer until potatoes are mostly tender, 10 to 15 minutes.
• Stir half-and-half and corn into broth mixture; cook and stir until chowder is heated through, about 5 more minutes.

CHEESY VEGETABLE CHOWDER

Steps:

• In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
• Stir in corn, peas and green beans and continue to cook on low heat.
• Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

LEEK AND GREEN ONION CHOWDER

Steps:

• Trim ends and all but 3 inches of green tops from leeks; remove tough outer leaves.
• Split leeks lengthwise; rinse well, then thinly slice crosswise.
• Melt butter in a 5-6 quart pan over medium-high heat.
• Add leeks; cook, stirring often, until soft (8-10 minutes).
• Stir in flour and white pepper; then stir in broth.
• Bring to a boil over high heat, stirring, add onions; cook, stirring, just until onions turn bright green (2 minutes).
• Stir in lemon juice and season to taste with salt.
• To serve, ladle soup into bowls.
• Garnish each serving with lemon slices and a dollop of sour cream.
• Makes 6 servings.