|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 25g||126%|
|Total Carbohydrate 29g||11%|
|Dietary Fiber 4g||13%|
|Total Sugars 8g|
|Vitamin C 24mg||120%|
|*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.|
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.
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
In a large saucepan, heat butter over medium-low heat. Sauté the onion and celery for about 3 minutes.
Add bell pepper and cook for 1 minute longer.
Stir the flour into the vegetable mixture until it is well incorporated. Continue cooking for 1 minute, stirring constantly.
Add the chicken stock and stir to blend.
Add the diced potato and bring to a boil.
Reduce heat to low, cover, and simmer for 15 minutes, or until the potato is just tender.
Add the asparagus and diced chicken; cook just until asparagus can be easily pierced with a fork.
Add the cream, salt, and pepper.
Stir in parsley just before serving.
Side Serving Suggestions
- 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
Place chicken breasts in a medium saucepan and cover with water (or part stock), and about 1 teaspoon of kosher salt.
Add some sprigs of herbs, peppercorns, onions, bay leaf, garlic, etc., if desired.
Bring the water to a boil over high heat.
Reduce the heat to low, cover, and cook for about 10 to 15 minutes, or until the chicken reaches 165 F.
Drain the chicken; refrigerate or dice and use in the recipe.