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Creamy Asparagus Chowder Recipe

Creamy Asparagus Chowder Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 30 min. YIELD:10 servings


  • 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 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, 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. Yield: about 2-1/2 quarts.

Nutritional Facts

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

Reviews for Creamy Asparagus Chowder

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cbenne12 User ID: 7424916 228237
Reviewed Jun. 20, 2015

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

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."

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."

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."

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."

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."

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."

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