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  • 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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The recipe was originally published as Green and Gold Chowder on

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