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Creamy Asparagus Chowder

Total Time

Prep: 10 min. Cook: 30 min.

Makes

about 2-1/2 quarts

Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Creamy Asparagus Chowder Recipe photo by Taste of Home

Ingredients

  • 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 whole 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

  1. 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.
  2. Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.

Nutrition 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.

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