Creamy Asparagus Chowder

Total Time:Prep: 10 min. Cook: 30 min.

Recipe by Shirley Beachum, Shelby, Michigan

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 29, 2023

Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan

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Creamy Asparagus Chowder

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Yield:10 servings (about 2-1/2 quarts)
Prep:10 min
Cook:30 min
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Ingredients

  • 2 medium onions, chopped
  • 2 cups chopped celery
  • 1/4 cup butter
  • 1 garlic clove, minced
  • 1/2 cup all-purpose flour
  • 1 large potato, peeled and cut into 1/2-inch cubes
  • 4 cups whole milk
  • 4 cups chicken broth
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 4 cups chopped fresh asparagus, cooked and drained
  • Salt and pepper to taste
  • Sliced almonds
  • Shredded cheddar cheese
  • Chopped fresh tomato
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Directions

  1. 1
    In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, 20-30 minutes.
  2. 2
    Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.

Nutrition Facts

1 cup: 187 calories, 8g fat (5g saturated fat), 26mg cholesterol, 491mg sodium, 23g carbohydrate (9g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
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