Creamy Chicken and Asparagus Chowder

Prep: 15 mins

Cook: 25 mins

Total: 40 mins

Servings: 6 servings

Chicken and asparagus make a tasty team in this creamy chowder. Use fresh asparagus if in season, or make the soup with frozen asparagus spears. Either way, the chowder will taste great.

Ingredients

• 4 tablespoons (1/4 cup) unsalted butter

• 1 cup chopped onion

• 1/2 cup chopped celery

• 1/4 cup chopped red bell pepper

• 1/4 cup all-purpose flour

• 3 cups chicken stock

• 1 large baking potato, peeled and diced

• 2 cups diced cooked chicken

• 1 pound asparagus, woody ends removed and sliced into 1/2-inch lengths

• 2 cups heavy cream

• 1 teaspoon salt, or to taste

• 1/4 teaspoon freshly ground black pepper, or to taste

• 1 tablespoon chopped fresh parsley

Steps to Make It

1. In a large saucepan, heat butter over medium-low heat. Sauté the onion and celery for about 3 minutes.

2. Add bell pepper and cook for 1 minute longer.

3. Stir the flour into the vegetable mixture until it is well incorporated. Continue cooking for 1 minute, stirring constantly.

4. Add the chicken stock and stir to blend.

5. Add the diced potato and bring to a boil.

6. Reduce heat to low, cover, and simmer for 15 minutes, or until the potato is just tender.

7. Add the asparagus and diced chicken; cook just until asparagus can be easily pierced with a fork.

8. Add the cream, salt, and pepper.

9. Stir in parsley just before serving.

Side Serving Suggestions

• Serve this flavorful chicken chowder with cornbread wedges, crusty rolls, or biscuits. Add a sandwich or tossed salad for a satisfying lunch or dinner.

Recipe Variations

• A rotisserie chicken or two poached chicken breasts* are quick and convenient if you don't have leftover chicken.
• Or make the chowder with leftover turkey.
• Another excellent flavor option is ham. Add about 1/2 cup of diced ham with 1 1/2 cups of diced chicken if you'd like.
• The chowder is delicious with broccoli florets or English peas, too.
• For extra color and flavor, cook about 1/4 cup of matchstick carrots along with the onion and celery.

How To Poach Chicken Breasts

1. Place chicken breasts in a medium saucepan and cover with water (or part stock), and about 1 teaspoon of kosher salt.

2. Add some sprigs of herbs, peppercorns, onions, bay leaf, garlic, etc., if desired.

3. Bring the water to a boil over high heat.

4. Reduce the heat to low, cover, and cook for about 10 to 15 minutes, or until the chicken reaches 165 F.

5. Drain the chicken; refrigerate or dice and use in the recipe.

Nutrition Facts
Servings: 6
Amount per serving
Calories	584
% Daily Value*
Total Fat 44g	56%
Saturated Fat 25g	126%
Cholesterol 156mg	52%
Sodium 669mg	29%
Total Carbohydrate 29g	11%
Dietary Fiber 4g	13%
Total Sugars 8g
Protein 20g
Vitamin C 24mg	120%
Calcium 107mg	8%
Iron 3mg	15%
Potassium 856mg	18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.