Guest guest Posted September 24, 2009 Report Share Posted September 24, 2009 I've tried this recipe several times and it is sooooo good! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 24, 2009 Report Share Posted September 24, 2009 This is a favorite recipe of ours from our recipe files here. It is found in the Soup Recipes in the subfolder " Chowders " . I'm reposting it below. Chupa shared it a long time ago and I'm making it today for lunch........ So good and very colorful. I love how the delicate crunch leeks have in recipes. Judy Asparagus Leek Chowder 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 3 cups sliced fresh mushrooms 3 large leeks, diced 4-6 tablespoons butter 1/4 cup all-purpose flour 1/2 teaspoon salt Dash pepper 2 cups vegetable broth 2 cups half-and-half cream or 12 oz can of evaporated milk 1 can (11 ounces) whole kernel corn, drained or 1 1/2 c. frozen corn 1 tablespoon chopped pimientos In a large saucepan, saute the asparagus, mushrooms 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 pimientos; heat through. Yield: 7 servings. TIME: Prep/Total Time: 20 min. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2009 Report Share Posted October 2, 2009 Can you use some other type of milk other than dairy with this recipe? I no longer use dairy and am now starting to use substitutions. Any info is welcome....Michelle --- On Thu, 9/24/09, wwjd <jtwigg wrote: wwjd <jtwigg Asparagus Leek Chowder - Recipe Repost Thursday, September 24, 2009, 11:20 AM This is a favorite recipe of ours from our recipe files here. It is found in the Soup Recipes in the subfolder " Chowders " . I'm reposting it below. Chupa shared it a long time ago and I'm making it today for lunch....... . So good and very colorful. I love how the delicate crunch leeks have in recipes. Judy Asparagus Leek Chowder 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 3 cups sliced fresh mushrooms 3 large leeks, diced 4-6 tablespoons butter 1/4 cup all-purpose flour 1/2 teaspoon salt Dash pepper 2 cups vegetable broth 2 cups half-and-half cream or 12 oz can of evaporated milk 1 can (11 ounces) whole kernel corn, drained or 1 1/2 c. frozen corn 1 tablespoon chopped pimientos In a large saucepan, saute the asparagus, mushrooms 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 pimientos; heat through. Yield: 7 servings. TIME: Prep/Total Time: 20 min. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 3, 2009 Report Share Posted October 3, 2009 Yes, but make sure it is unsweetened and not flavored. Silk makes an unsweetened and unflavored soy milk. Judy - Michelle Richard Saturday, October 03, 2009 12:45 AM Re: Asparagus Leek Chowder - Recipe Repost Can you use some other type of milk other than dairy with this recipe? I no longer use dairy and am now starting to use substitutions. Any info is welcome....Michelle --- . Quote Link to comment Share on other sites More sharing options...
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