Green and Gold Chowder

Vegetarian St. Patrick's Day Dish
Karry Hosford
  • Yield: 8 servings


1tablespoon butter or olive oil
2 large leeks, sliced 1/4-inch thick, washed well in colander
1 medium onion, chopped
3 garlic cloves, minced
2cups green cabbage, chopped
3 large all-purpose or Yukon Gold potatoes, peeled, diced 1/2-inch
5cups reduced-sodium vegetable broth
2cups milk, cream or heavy cream
1tablespoon fresh thyme, minced
1cup fresh parsley, minced
Freshly ground pepper to taste
1 1/2teaspoons kosher salt
1teaspoon caraway seeds (optional)


  1. Heat butter or oil in a large sauce pot over medium-high heat.
  2. Add all vegetables and sauté 5 to 6 minutes until they start to cook down.
  3. Add stock and milk, bring to a boil and lower to a simmer. Cook  25 minutes until vegetable are tender. Add thyme, parsley and season to taste.

Recipe by Chef Steve Petusevsky


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