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Creamy Asparagus Chowder

Creamy Asparagus Chowder
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. On
10 ServingsPrep: 10 min. Cook: 30 min.

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.
© Taste of Home 2012

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Creamy Asparagus Chowder (continued)

Nutrition 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.
© Taste of Home 2012