Leek, Lovage, Potato & Chicken Chowder
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat olive oil in soup pot over medium high heat.
Add vegetables to the soup pot and sauté for a few minutes.
Add cold water.
Cut boneless chicken breast into bite-size pieces about 1 inch (2.5 cm) square. Add to pot with the salt, pepper, and red crushed chili pepper flakes (optional). Cover and simmer for 30–40 minutes or until potatoes are very tender and chicken is cooked through.
In pot, with potato masher, mash about half of the vegetables to give texture and thicken the soup.
Stir in the whole milk.
To serve, ladle soup into bowls and garnish with shredded cheddar cheese and sliced green onions. Top each bowl with a small sprig of fresh lovage (or celery leaves).
Substitute fresh celery if you do not have lovage in the garden or cannot find it at your local farmer’s market. Lovage is an old-fashioned perennial herb that tastes similar to celery but has a stronger flavour.
It’s easier to clean leeks after they are sliced in a bowl of cold water.
|Per 350 g serving||Amount|
|Saturated Fat||4 g|
|Per 350 g serving||% Daily Value|