| Recipe Categories >> Soups and Chowders |
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Asparagus Leek Chowder recipe |
INGREDIENTS |
1 lb. asparagus, fresh and cut into one inch pieces
3 c. mushrooms, fresh and sliced
3 lg. leeks, sliced (white portion only)
6 Tb. butter
1/4 c. flour
1/2 ts. salt
dash pepper
2 c. chicken broth
2 c. half and half
1 can kernel corn, drained (11 oz.)
1 Tb. pimentos |
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METHOD |
In a large saucepan, saute the asparagus, mushroom and leeks in butter for 10 minutes or until tender.
Stir in the flour, salt and pepper until blended.
Gradually stir in broth and cream.
Bring to a boil.
Reduce heat; cook and stir for 2 minutes or until thickened.
Stir in corn and pimentos; heat through.
Makes 7 servings.
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Source |
| Taste of Home |
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