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Nutritional Guidelines (per serving) | |
---|---|
694 | Calories |
50g | Fat |
31g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 694 |
% Daily Value* | |
Total Fat 50g | 65% |
Saturated Fat 27g | 135% |
Cholesterol 180mg | 60% |
Sodium 965mg | 42% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 5g | 17% |
Protein 31g | |
Calcium 145mg | 11% |
*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!
Ingredients
- 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
Steps to Make It
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In a large saucepan, heat butter over medium-low heat. Saute the onion and celery for about 3 minutes.
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Add bell pepper and cook for 1 minute longer.
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Stir the flour into the vegetable mixture until it is well incorporated. Continue cooking for 1 minute, stirring constantly.
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Add the chicken stock and stir to blend.
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Add the diced potato and bring to a boil.
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Reduce heat to low, cover, and simmer for 15 minutes, or until the potato is just tender.
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Add the asparagus and diced chicken; cook just until asparagus can be easily pierced with a fork.
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Add the cream, salt, and pepper.
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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
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Place chicken breasts in a medium saucepan and cover with water (or part stock), and about 1 teaspoon of kosher salt.
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Add some sprigs of herbs, peppercorns, onions, bay leaf, garlic, etc., if desired.
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Bring the water to a boil over high heat.
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Reduce the heat to low, cover, and cook for about 10 to 15 minutes, or until the chicken reaches 165 F.
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Drain the chicken; refrigerate or dice and use in the recipe.