|Nutritional Guidelines (per serving)|
|Servings: 6 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||65%|
|Saturated Fat 27g||135%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 5g||17%|
|*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 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 freshly chopped parsley
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 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.
Substitutions and 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
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.