Chicken, Asparagus & Corn Chowder
Chicken and asparagus make a light, comforting soup that’s easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. —Jennifer Vo, Irvine, California
Ingredients
- 2 tablespoons olive oil
- 3/4 cup cut fresh asparagus (1-inch pieces)
- 1 small onion, finely chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/8 to 1/4 teaspoon pepper
- 1 can (14-1/2 ounces) chicken broth
- 1/2 cup fat-free half-and-half
- 1-1/2 cups cubed cooked chicken breast
- 3/4 cup frozen corn
Reviews
I have never taken the time to write a review. This soup IS an award winner. I found it by Googling "award winning soup recipes" so I could have something to take to the office's annual "SouperBowl". The competition is fierce and I walked away with the Golden Ladle! Like Stephanie, I used regular half and half. Also, I used rotisserie chicken as a time saver. I would recommend quadrupling the recipe if you're feeding a group.
Big hit! I changed up the recipe a lil instead of using asparagus I used green beans and it tasted phenomenal!
Delicious! I made it as written except I used regular half and half. It gets tastier each new day. It will definitely go into my "Keepers" file!
I made it pretty much per the recipe and it was very good. We added some tea biscuits on the side. Very filling!