Chicken and Asparagus Chowder

Chicken and Asparagus Chowder
Chicken and Asparagus Chowder. Diana Rattray
  • 40 mins
  • Prep: 15 mins,
  • Cook: 25 mins
  • Yield: 6 Servings
Ratings (6)

Serve this flavorful chicken chowder with cornbread wedges, crusty rolls, or biscuits, along with a sandwich or tossed salad.

If you don't have leftover cooked chicken, use a rotisserie chicken or poach 2 boneless chicken breasts. See the tips below the recipe for instructions.

See Also
Chicken Tortilla Soup
Creamy Chicken Noodle Soup
 

What You'll Need

  • 4 tablespoons butter
  • 1 large onion, finely chopped
  • 1/2 cup chopped celery
  • 1/4 cup chopped red bell pepper
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 large baking potato, peeled and diced
  • 1 1/2 to 2 cups diced cooked chicken
  • 1 pound asparagus, woody ends removed, sliced in 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

How to Make It

  1. 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.
  2. Stir the flour into the vegetable mixture until well blended. Continue cooking, stirring, for 1 minute. Add chicken broth and stir to blend. Add diced potato and bring to a boil.
  3.  Reduce heat to low, cover, and simmer for 15 minutes, or until potato is just tender. Add the asparagus and chicken; cook just until asparagus can be easily pierced with a fork.
  1. Add cream and the salt and pepper, to taste.
  2. 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.