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Asparagus Leek Chowder Recipe

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This recipe for Asparagus Leek Chowder, by , is from Buckwalter, Jaff, Johnson, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary (Nystrom) Johnson
Added: Tuesday, May 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. fresh asparagus, trimmed and cut into 1 inch pieces, 3 c. sliced fresh mushrooms, 1 large onion, 3 large leeks (white portion only) sliced, 6 T butter. 1/2 tsp. salt, dash of pepper, 2 c. chicken broth, 2 c. half & half, 1 can 11oz whole kernel corn, drained, 1 T. chopped pimientos, 2 medium diced potatoes (cooked), 3 medium carrots (cooked).

Directions:
Directions:
In a large saucepan, saute the asparagus, mushrooms, onion and leeks in butter for 10 minutes or until tender. Add cooked potatoes and carrots. 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 corm and pimientos; heat through.

Number Of Servings:
Number Of Servings:
7

 

 

 

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