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Creamy Asparagus Chowder Recipe

Creamy Asparagus Chowder Recipe photo by Taste of Home

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While this soup's good with fresh asparagus, it can also be prepared with frozen or canned. In fact, I like to blanch and freeze asparagus in portions just right for the recipe—this way, I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan

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Creamy Asparagus Chowder Recipe

Prep: 10 min. Cook: 30 min.

Yield: 10 Servings

10 30 40

Ingredients

2 medium onions, chopped
2 cups chopped celery
1/4 cup butter
1 garlic clove, minced
1/2 cup all-purpose flour
1 large potato, peeled and cut into 1/2-inch cubes
4 cups milk
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
4 cups chopped fresh asparagus, cooked and drained
Salt and pepper to taste
Sliced almonds
Shredded cheddar cheese
Chopped fresh tomato

Directions

In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally until the potato is tender and soup is thickened, about 20-30 minutes.
Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato. Yield: about 2-1/2 quarts.

Nutritional Facts 1 serving (1 cup) equals 187 calories, 8 g fat (5 g saturated fat), 26 mg cholesterol, 491 mg sodium, 23 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Creamy Asparagus Chowder in Country Woman March/April 1991, p29

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Creamy Asparagus Chowder

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Reviewed on Mar. 30, 2013 by AnninNH

Delicious soup! After sauteing those vegetable indicated in recipe and adding garlic. Did NOT use flour. I added 3 small-medium white potatoes and the spices. Cooked until al dente in the 4C of chicken broth. Then added asparagus that had already been cut up and steamed and run under cold water. Added 2C 2% milk with 2C heavy cream at this point along with salt and pepper, and heated until warmed through. A generous amount of extra sharp cheddar was added for each serving. Yum! Didn't feel the almonds or chopped tomatoes added much.

Reviewed on Mar. 26, 2013 by JudyfromTerry

We liked this alot. I added in some chopped ham and a couple of sandwich slices of American cheese. I served it undressed (no almonds, cheddar, or fresh tomatoes) for just the two of us. It's definitely a keeper.

Reviewed on Mar. 25, 2013 by 1lovetocook

This is especially delicious on a cool Spring evening. I served it with mini cornbread muffins. I used frozen asparagus and plan to make it again next week for a group of kids and grands. I will expand the recipe.