Asparagus Leek Chowder Recipe

5 6 8
Asparagus Leek Chowder Recipe
Asparagus Leek Chowder Recipe photo by Taste of Home
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Asparagus Leek Chowder Recipe

Read Reviews
5 6 8
Publisher Photo
To us, asparagus is the taste of spring, so we enjoy it in as many meals as we can. When this thick and creamy chowder is on the table, we know spring has arrived. —Elisabeth Harders, West Allis, Wisconsin
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 3 cups sliced fresh mushrooms
  • 3 large leeks (white portion only), sliced
  • 6 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 cups chicken broth
  • 2 cups half-and-half cream
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 tablespoon chopped pimientos

Directions

In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended.
Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through. Yield: 7 servings.
Originally published as Asparagus Leek Chowder in Taste of Home April/May 2004, p29

Nutritional Facts

1 cup: 269 calories, 17g fat (11g saturated fat), 62mg cholesterol, 686mg sodium, 19g carbohydrate (7g sugars, 2g fiber), 6g protein.

  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 3 cups sliced fresh mushrooms
  • 3 large leeks (white portion only), sliced
  • 6 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • Dash pepper
  • 2 cups chicken broth
  • 2 cups half-and-half cream
  • 1 can (11 ounces) whole kernel corn, drained
  • 1 tablespoon chopped pimientos
  1. In a large saucepan, saute the asparagus, mushrooms and leeks in butter for 10 minutes or until tender. Stir in the flour, salt and pepper until blended.
  2. Gradually stir in broth and cream. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in corn and pimientos; heat through. Yield: 7 servings.
Originally published as Asparagus Leek Chowder in Taste of Home April/May 2004, p29

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Reviews forAsparagus Leek Chowder

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lm43 User ID: 7050224 78788
Reviewed Mar. 25, 2013

"I had a chicken breast left over from an other meal that wasn't enough to feed the family and it was already thawed so I chopped it and cooked it in the chicken broth and added to the chowder. it was to die for will make this again soon. thanks for the recipe."

MY REVIEW
dlynn78 User ID: 6969494 131853
Reviewed Nov. 14, 2012

"i had gotten this recipe about 4 years ago and my children had loved it. it nice to surve at dinner partys also."

MY REVIEW
catriker User ID: 6118533 61074
Reviewed Jul. 26, 2011

"DEFINATELY WOULD MAKE AGAIN.. I USED BABY BELLA MUSHROOMS AND FROZEN CORN.. AND PROB. 1.5 CUPS OF HALF N HALF...BUT IT WAS easy AND VG.."

MY REVIEW
denody User ID: 5458738 145718
Reviewed May. 4, 2011

"What a way to welcome spring. I shared it with my neighbor and we both agree that it is absolutely delicious!

!"

MY REVIEW
cooking with babes User ID: 654918 61073
Reviewed May. 22, 2010

"Excellent. My whole familiy loved it. To cut down on calories, I did make it with 2 % milk and it was fine."

MY REVIEW
elisa User ID: 1925350 132544
Reviewed Jul. 20, 2008

"Love It! This is quite hearty and very tasty. My whole family loves it. Serve it with some cheesy texas toast."

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