Chicken and Asparagus Chowder

User Rating5 Star Rating(3 Reviews)

By Diana Rattray

southernfood.about.com

Chicken and Asparagus Chowder

Diana Rattray

Serve this flavorful chicken chowder with cornbread, crusty rolls, or biscuits, along with a sandwich or tossed salad.

Ingredients:

• 4 tablespoons butter
• 1 large onion, finely chopped
• 1/2 cup chopped celery
• 1/4 cup chopped red bell pepper
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 1 large baking potato, peeled and diced
• 1 1/2 to 2 cups diced cooked chicken
• 1 pound asparagus, woody ends removed, sliced in 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 freshly chopped parsley

Preparation:

In a large saucepan, heat butter over medium-low heat. Saute the onion and celery for about 3 minutes; add bell pepper and cook for 1 minute longer. Stir in flour until well blended. Add chicken broth and stir to blend. Add diced potato and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until potato is just tender. Add the asparagus and chicken; cook just until asparagus can be easily pierced with a fork. Add cream and the salt and pepper, to taste. Stir in parsley just before serving.
Serves 6.