Asparagus Chicken Chowder

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“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.”
2hrs 40mins

Ingredients Nutrition


  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).

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