Five Lilies Chowder Recipe

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Five Lilies Chowder

Jessica Hannan


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

★★★★★ 1 vote


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


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

About this Recipe

Course/Dish: Soups, Chowders
Other Tag: Quick & Easy
Hashtags: #onions, #leeks, #chowder