Asparagus Chicken Chowder Recipe

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

Read Reviews
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It makes me feel great to prepare a delicious soup like this one and set it on the table in my favorite soup tureen. Even my three children love it. The next day, we scramble for the leftovers...if there are any. -Jona Fell, Appleton, Wisconsin
MAKES:
16-18 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-3/4 hours
MAKES:
16-18 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-3/4 hours

Ingredients

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds)
  • 3-1/2 quarts water
  • 2 teaspoons chicken bouillon granules
  • 5 bacon strips, diced
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 1/2 pound fresh asparagus, cut into 1/2-inch pieces*
  • 2 cups cubed peeled potatoes
  • 1 tablespoon salt
  • 1-1/2 teaspoons dried thyme
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1-1/2 cups whipping cream
  • 2 tablespoons chopped fresh parsley

Directions

Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken; cool. Remove 1 cup broth and set aside.
In a skillet over medium heat, cook bacon until crisp. Remove bacon; drain and discard all but 2 tablespoons drippings. Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Combine flour and reserved broth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Debone chicken and cut into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts).
Editor's Note: If fresh asparagus is unavailable, a 10-ounce box of frozen cut asparagus (thawed), may be used. Add it with the chicken, cream and parsley.
Originally published as Asparagus Chicken Chowder in Taste of Home October/November 1996, p27

Nutritional Facts

1 cup: 222 calories, 16g fat (7g saturated fat), 61mg cholesterol, 570mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 11g protein.

Popular Videos

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds)
  • 3-1/2 quarts water
  • 2 teaspoons chicken bouillon granules
  • 5 bacon strips, diced
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 1/2 pound fresh asparagus, cut into 1/2-inch pieces*
  • 2 cups cubed peeled potatoes
  • 1 tablespoon salt
  • 1-1/2 teaspoons dried thyme
  • 1/2 teaspoon pepper
  • 1/2 cup all-purpose flour
  • 1-1/2 cups whipping cream
  • 2 tablespoons chopped fresh parsley
  1. Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until chicken is tender. Remove chicken; cool. Remove 1 cup broth and set aside.
  2. In a skillet over medium heat, cook bacon until crisp. Remove bacon; drain and discard all but 2 tablespoons drippings. Saute carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender. Combine flour and reserved broth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Debone chicken and cut into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts).
Editor's Note: If fresh asparagus is unavailable, a 10-ounce box of frozen cut asparagus (thawed), may be used. Add it with the chicken, cream and parsley.
Originally published as Asparagus Chicken Chowder in Taste of Home October/November 1996, p27

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Reviews forAsparagus Chicken Chowder

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cbenne12 User ID: 7424916 233523
Reviewed Sep. 27, 2015

"Fantastic! My husband and I cut the recipe in half since it is only the two of us and it turned out great! Don't know my others said it wasn't thick enough because ours turned out to be the perfect consistency."

MY REVIEW
gallopinggramma User ID: 302884 220652
Reviewed Feb. 16, 2015

"*****"

MY REVIEW
mennuchi User ID: 2577554 29433
Reviewed Nov. 14, 2011

"The flavor was great, but it was thin like a soup rather than thick like a chowder. I used additional potatoes, but still had to add flour to thicken it more."

MY REVIEW
KaLiPe76 User ID: 3787453 12313
Reviewed Apr. 30, 2010

"My whole family of 5 LOVES this. I only use the white meat and then substitute the bacon for turkey bacon and heavy whipping cream for regular and it ends up making your fat under 5gms and calories under150!!!"

MY REVIEW
smartee15 User ID: 4510118 16602
Reviewed Apr. 25, 2010

"I am always looking for different soup ideas that my picky husband would like and we both loved this! It is a thinner chowder, the only thing i would do differently is add more veggies as I like my soups with a lot of stuff in them!"

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