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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. Since we grow asparagus on our farm—the sandy soil and spring breezes off Lake Michigan are just right for it here—I do my best to promote our crop. One fun way's the stationery I use. I shows a stalk of asparagus...and underneath that is the phrase "let's stalk thinks over"!
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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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