Green and Gold Chowder

  • Yield 8 servings

A vegetarian St. Patrick's Day dish with cabbage for those forsaking corned beef.

Vegetarian St. Patrick's Day Dish
Karry Hosford


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