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