Wild Greens Chowder

Eat what you have around you and you’ll feel more grounded.

August 17, 2012 | | Soups

Use whatever greens are in season and still tender for this delicious and nutritious chowder.

Wild Greens Chowder

Serves

2

Type

Soup

Ingredients

  • 1⁄3 cup vegetable or chicken stock
  • 3 medium potatoes, boiled and cut into chunks
  • 4 cups wild greens (dandelion, lamb’s quarters, nettles, chickweed, garlic mustard), roughly chopped
  • 6 slices bacon, diced
  • 1⁄3 cup celery, chopped
  • 1⁄3 cup onion, chopped
  • 1¼ cups milk
  • 1¼ cups cream
  • 1 tbsp flour
  • Salt and freshly ground pepper

Instructions

  1. Heat stock in a pot and simmer greens on low for about 5 minutes until wilted and tender.
  2. Add boiled potatoes to greens.
  3. Fry bacon until crisp, remove from pan and set aside.
  4. Sauté celery and onion in bacon fat and add to greens and potatoes.
  5. Stir in 1 cup of milk and all the cream.
  6. Simmer on low until heated through.
  7. Mix flour with reserved ¼ cup milk and add to chowder.
  8. Heat, stirring until thickened.
  9. Add bacon bits.
  10. Season with salt and pepper.
  11. Pour into heated bowls.
  12. Serve with crusty bread.

About the Author More by In The Hills

Leave a Comment

Your email address will not be published.

By posting a comment you agree that IN THE HILLS magazine has the legal right to publish, edit or delete all comments for use both online or in print. You also agree that you bear sole legal responsibility for your comments, and that you will hold IN THE HILLS harmless from the legal consequences of your comment, including libel, copyright infringement and any other legal claims. Any comments posted on this site are NOT the opinion of IN THE HILLS magazine. Personal attacks, offensive language and unsubstantiated allegations are not allowed. Please report inappropriate comments to vjones@inthehills.ca.