Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 @@@@@ Asparagus Leek Chowder 1 pound fresh asparagus, trimmed and cut into 1-inch pieces 3 cups sliced fresh mushrooms 3 large leeks, (white portion only), sliced 6 tablespoons butter 1/4 cup all-purpose flour 1/2 teaspoon salt Dash pepper 2 cups broth 2 cups half-and-half cream 1 can (11 ounces) whole kernel corn, drained 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. Author: Elisabeth Harders West Allis, Wisconsin, USA Source: Taste of Home Formatted by Chupa Babi: 04.07.08 " To us, asparagus is the taste of spring, so we enjoy it in as many meals as we can. When this thick and creamy chowder is on the table, we know spring has arrived. " -Elisabeth Harders, West Allis, Wisconsin, USA ----- ______________________________\ ____ You rock. That's why Blockbuster's offering you one month of Blockbuster Total Access, No Cost. http://tc.deals./tc/blockbuster/text5.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 8, 2008 Report Share Posted April 8, 2008 Mmmmmm. This sounds very yummy (also very fattening). ¸.·´ .·´¨¨)) ((¸¸.·´ .·´ -:¦:- Terri -:¦:- ((¸¸.·´ On Apr 8, 2008, at 10:50 AM, Chupa Babi wrote: > @@@@@ > Asparagus Leek Chowder > > 1 pound fresh asparagus, trimmed and cut into 1-inch pieces > 3 cups sliced fresh mushrooms > 3 large leeks, (white portion only), sliced > 6 tablespoons butter > 1/4 cup all-purpose flour > 1/2 teaspoon salt > Dash pepper > 2 cups broth > 2 cups half-and-half cream > 1 can (11 ounces) whole kernel corn, drained > 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. > > Author: Elisabeth Harders West Allis, Wisconsin, USA > Source: Taste of Home > Formatted by Chupa Babi: 04.07.08 > > " To us, asparagus is the taste of spring, so we enjoy it in as many > meals as we can. When this thick and creamy chowder is on the > table, we know spring has arrived. " -Elisabeth Harders, West Allis, > Wisconsin, USA > > ----- > > ________ > You rock. That's why Blockbuster's offering you one month of > Blockbuster Total Access, No Cost. > http://tc.deals./tc/blockbuster/text5.com > > > Quote Link to comment Share on other sites More sharing options...
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