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

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

*** Explore more Asparagus Chicken Chowder Recipes »

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