Creamy Chicken and Asparagus Chowder

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 04/12/22
A bowl of chicken and asparagus chowder
Diana Rattray
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 6 servings
Nutrition Facts (per serving)
584 Calories
44g Fat
29g Carbs
20g Protein
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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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.