Best Asparagus Chicken Chowder Recipes

CHICKEN, ASPARAGUS & CORN CHOWDER

Chicken, Asparagus & Corn Chowder image

Chicken and asparagus make a light, comforting soup that's easy to do with common ingredients. If we have rotisserie chicken, it goes into this soup. -Jennifer Vo, Irvine, California

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
3/4 cup cut fresh asparagus (1-inch pieces)
1 small onion, finely chopped
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon pepper
1 can (14-1/2 ounces) chicken broth
1/2 cup fat-free half-and-half
1-1/2 cups cubed cooked chicken breast
3/4 cup frozen corn

Steps:

In a large saucepan, heat oil over medium heat. Add asparagus and onion; cook and stir until tender, 3-4 minutes., Stir in flour, salt, garlic powder and pepper until blended; gradually stir in broth and half-and-half. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 3-5 minutes. Add chicken and corn; heat through.

Nutrition Facts : Calories 215 calories, Fat 9g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 800mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 1g fiber), Protein 19g protein.

ASPARAGUS CHICKEN CHOWDER

Asparagus Chicken Chowder image

It makes me feel great to prepare a delicious soup like this one and set it on the table in my favorite soup tureen. Even my three children love it. The next day, we scramble for the leftovers...if there are any. -Jona Fell, Appleton, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 16-18 servings (4-1/2 quarts).

Number Of Ingredients 14

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds)
3-1/2 quarts water
2 teaspoons chicken bouillon granules
5 bacon strips, diced
2 medium carrots, chopped
1 medium onion, chopped
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups cubed peeled potatoes
1 tablespoon salt
1-1/2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 cup all-purpose flour
1-1/2 cups heavy whipping cream
2 tablespoons chopped fresh parsley

Steps:

Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender., Combine flour and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving.

Nutrition Facts : Calories 222 calories, Fat 16g fat (7g saturated fat), Cholesterol 61mg cholesterol, Sodium 570mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

ASPARAGUS CHICKEN CHOWDER

Asparagus Chicken Chowder image

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.

Provided by Sweet Diva MJ

Categories Chowders

Time 2h40m

Yield 16-18 serving(s)

Number Of Ingredients 14

Ingredients

1 broiler chickens (3 to 3-1/2 pounds) or 1 broiler-fryer chicken (3 to 3-1/2 pounds)
3 1/2 quarts water
2 teaspoons chicken bouillon granules
5 slices bacon, strips diced
2 medium carrots, chopped
1 medium onion, chopped
1/2 lb fresh asparagus, trimmed and cut into 1/2-inch pieces or 1 (10 ounce) box frozen asparagus, thawed
2 cups cubed peeled potatoes
1 tablespoon salt
1 1/2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 cup all-purpose flour
1 1/2 cups heavy whipping cream or 1 1/2 cups canned reduced-fat evaporated milk
2 tablespoons chopped fresh parsley

Steps:

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

Nutrition Facts : Calories 271.9, Fat 20.2, SaturatedFat 8.7, Cholesterol 78.5, Sodium 601.7, Carbohydrate 9.1, Fiber 1.2, Sugar 1.1, Protein 13.3

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