Asparagus Leek Chowder
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
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
Reviews
Absolutely loved! Not overly rich or heavy... a light, fresh tasting way to enjoy some lovely spring veg. A
My family really liked this except for my picky grandson. I made it just as it is except I didn't have half and half so I used cream and milk. I thought it could use a titch more salt is all. It was a good hearty chowder.
No comment left
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.
i had gotten this recipe about 4 years ago and my children had loved it. it nice to surve at dinner partys also.
No comment left
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..
What a way to welcome spring. I shared it with my neighbor and we both agree that it is absolutely delicious!!
Excellent. My whole familiy loved it. To cut down on calories, I did make it with 2 % milk and it was fine.
Love It! This is quite hearty and very tasty. My whole family loves it. Serve it with some cheesy texas toast.