Real Recipes From Real Home Cooks ®

five lilies chowder

(1 rating)
Recipe by
Jessica Hannan
Austin, TX

Hmm this sounds good. Caught my eye because my mom is a Lillie and my daughter a Lilith

(1 rating)

Ingredients For five lilies chowder

  • 3 Tbsp
    olive oil
  • 2 Tbsp
    dry sherry
  • 1 c
    leeks, white and green parts
  • 1/2 c
    celery, minced
  • 2 tsp
    oregano, fresh chopped
  • 2 tsp
    thyme, fresh chopped
  • "just a pinch" of pepper
  • "just a pinch" of kosher salt
  • 6 c
    chicken stock
  • 1
    bay leaf
  • 1 c
    white wine, dry
  • 1 Tbsp
    garlic clove, chopped
  • 1/4 c
    shallots, sliced
  • 4 c
    yellow onion, diced
  • 2 Tbsp
    chives, minced

How To Make five lilies chowder

  • 1
    In a medium saucepan, heat the olive oil.
  • 2
    Add the onions, shallots and garlic and saute until they just begin to color.
  • 3
    Transfer half of the onion mixture to a blender or food processor.
  • 4
    Puree and return to the pan.
  • 5
    Add the wine, bay leaf and stock and simmer for 10 minutes.
  • 6
    Season with salt and pepper.
  • 7
    The soup base may be prepared in advance to this point and stored refrigerated for up to 3 days or frozen indefinitely and reheated before finishing.
  • 8
    Just before serving, add the thyme, oregano, celery, leeks and sherry to the hot soup base.
  • 9
    Bring to a simmer and simmer for 2 minutes - Do not overcook, the vegetables should retain their crunchy texture.
  • 10
    Remove the bay leaf, stir in the chives.