STREAMING NOW: Carnivorous

Asparagus Chicken Chowder

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Adapted from Taste of Home. This creamy, flavorful chowder is wonderful. Just a tip: I mega-cook (OAMC) when I can and will roast 4 chickens at once and then cut-up the meat to freeze, so I always have chicken meat on hand for recipes such as this one, which reduces the cooking time considerably. I also substitute canned evaporated skimmed or low-fat milk for the whipping cream, which cuts the fat and calories significantly.”
READY IN:
2hrs 40mins
SERVES:
16-18
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken, water and bouillon in a Dutch oven or soup kettle.
  2. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender.
  3. Remove chicken from broth; let stand until cool enough to handle.
  4. Remove 1 cup broth and set aside.
  5. In a large skillet, cook bacon over medium heat until crisp.
  6. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings.
  7. Saute the carrots, onion and fresh asparagus (if using frozen asparagus, do not add until the end of the recipe) in drippings over medium heat until crisp-tender.
  8. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil.
  9. Reduce heat;cover and simmer for 20 minutes or until potatoes are tender.
  10. Combine flour and reserved broth until smooth; stir into soup.
  11. Bring to a boil; cook and stir for 2 minutes.
  12. Remove chicken from bones;discard bones and skin.
  13. Cut chicken into thin strips; add to soup.
  14. along with cream and parsley (and thawed frozen asparagus, if using).
  15. Heat through (do not boil).
  16. Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: