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Chicken, Leek & Spinach Chowder




Source of Recipe


Shanny


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9325.1

List of Ingredients




3 chicken leg quarters
1 tbsp. butter
� - 1 cup chopped onion
1� - 2 cups chopped leeks, white & light green both
5 - 6 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained & chopped
2� - 3 cups diced potatoes
3 - 4 sprigs fresh thyme
1� cups milk
1� - 2 tsps. tabasco
1 pkg. frozen spinach - leaf or chopped - thawed
salt & fresh ground black pepper to taste

Recipe



In a large kettle, brown the chicken pieces, add water and any seasonings you like (celery, carrot, onion, parsley, etc.) and simmer until chicken is done. Remove chicken, debone, dice and set aside.

Strain the broth and return 4 cups of strained broth to the kettle. Discard strained out veggies.

Saut� onion, leeks & garlic in butter until tender; add to reserved broth. Add artichokes, potato & thyme, simmer until potatoes are tender - about 15 minutes.

Remove thyme sprigs and add milk & tabasco. Pur�e soup in blender (if you like a little more texture to your soup, remove a cup or two of the veggies before you pur�e & then add them back afterward). Add diced chicken, spinach, salt & pepper. Warm to serving temperature, but do not boil.