Creamy Asparagus Chowder Recipe

4.5 7 8
Creamy Asparagus Chowder Recipe
Creamy Asparagus Chowder Recipe photo by Taste of Home
Publisher Photo

Creamy Asparagus Chowder Recipe

Read Reviews
4.5 7 8
Publisher Photo
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
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1/4 cup butter or margarine
  • 2 medium onions, chopped
  • 2 cups chopped celery
  • 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

Directions

In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour. Add 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 asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato. Yield: about 2-1/2 qts.
Originally published as Creamy Asparagus Chowder in Country Woman March/April 1991, p29

Nutritional Facts

1 cup: 187 calories, 8g fat (5g saturated fat), 26mg cholesterol, 491mg sodium, 23g carbohydrate (9g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 1/4 cup butter or margarine
  • 2 medium onions, chopped
  • 2 cups chopped celery
  • 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
  1. In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour. Add 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 asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato. Yield: about 2-1/2 qts.
Originally published as Creamy Asparagus Chowder in Country Woman March/April 1991, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCreamy Asparagus Chowder

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cbenne12 User ID: 7424916 228237
Reviewed Jun. 20, 2015

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

MY REVIEW
bammil81 User ID: 8358853 226953
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."

MY REVIEW
gaylene2 User ID: 3368539 38285
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."

MY REVIEW
AnninNH User ID: 6529717 11365
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."

MY REVIEW
JudyfromTerry User ID: 5409354 201329
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."

MY REVIEW
1lovetocook User ID: 7194610 27094
Reviewed Mar. 25, 2013

"This is especially delicious on a cool Spring evening. I served it with mini cornbread muffins. I used frozen asparagus and plan to make it again next week for a group of kids and grands. I will expand the recipe."

MY REVIEW
nonahope User ID: 2427133 13273
Reviewed Mar. 25, 2013

"I cut the recipe in half. I made it exactly as written. I love asparagus and really like this chowder."

Loading Image