Five Lilies Chowder

Five Lilies Chowder

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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
  • 1
    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

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.

Printable Recipe Card

About Five Lilies Chowder

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

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