Creamy Asparagus Chowder Recipe
Creamy Asparagus Chowder Recipe photo by Taste of Home

Creamy Asparagus Chowder Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:10 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 10 servings


  • 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

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.


  1. 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.
  2. Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato. Yield: about 2-1/2 quarts.
Originally published as Creamy Asparagus Chowder in Country Woman March/April 1991, p29

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Reviewed Jun. 20, 2015

"Absolutely delicious! Don't need to change a thing about it!"

Reviewed May. 25, 2015

"Delicious!! When short on time, I have even made it using a can of cream of potato soup and adding the onions, asparagus, and seasonings. Although I did not use almonds. I actually used pine nuts, because that is what I had at the time. And I added a pinch of fresh cilantro and to me, it was one of the best soups I ever had!! I am getting ready to make it again tonight."

Reviewed Feb. 24, 2014

"I had trouble thickening the soup. The recipe said "low heat" and I cooked for the allotted time and no thickening took place. The potatoes took quite awhile to become tender. My husband and I felt more spices were needed, so we added onion and garlic salt. it was a little too bland for our tastes.

I liked the idea of adding fresh tomatoes, cheese and sliced almonds. I may try that on another soup recipe."

Reviewed Mar. 30, 2013

"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 Mar. 26, 2013

"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."

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