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Creamy Asparagus Chowder
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
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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