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!
A rotisserie chicken or two poached chicken breasts (see below) 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.
- 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, 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 and the salt and pepper, to taste.
- Stir in parsley just before serving.
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.
|Nutritional Guidelines (per serving)|
|Total Fat||50 g|
|Saturated Fat||27 g|
|Unsaturated Fat||15 g|
|Dietary Fiber||5 g|