Creamy Asparagus Chowder
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 1⁄4 cup butter
- 2 medium onions, chopped
- 2 cups celery, chopped
- 1 garlic clove, minced
- 1⁄2 cup all-purpose flour
- 1 large potato, peeled and cut into 1/2 inch cubes
- 4 cups milk
- 4 cups chicken broth
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried marjoram
- 4 cups fresh asparagus, chopped, cooked and drained
- salt
- pepper
- sliced almonds
- shredded cheddar cheese
- fresh tomato, chopped
directions
- In a Dutch oven, melt butter; saute onions, celery and garlic until tender. Stir in flour.
- Add potato, milk, broth, thyme and marjoram; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes.
- Add asparagus, salt and pepper; heat through.
- To serve, sprinkle with almonds, cheese and chopped tomato.
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RECIPE SUBMITTED BY
Bren_in_L.R.
Little Rock, Arkansas
I am now semi-retired and an Empty Nester. I try to focus on lighter dishes for day to day menus. I still like to explore new food ideas. I look for smaller quantity dishes now. I am not vegetarian but I cook with more vegetables than meat now. I enjoy sharing desserts with family and my co-workers.